Pan Fried Chicken Salad with Bourbon Honey Mustard Dressing
This hearty salad features crispy pan-fried chicken served over fresh greens, crunchy vegetables, bacon, and cheddar—finished with a tangy-sweet Bourbon Honey Mustard Dressing made with a bold balsamic twist.
View Original PDFIngredients
Chicken
- 2 Chicken Breasts
- 2 Tbsp Sweet Applewood Barbecue Rub & Seasoning
- 1 tsp Smokey Bacon Infused Sea Salt
- ½ cup Buttermilk
- 2 Eggs, beaten
- 1 cup Flour
- 3 Tbsp Maple-Wood Smoked Bacon Infused Olive Oil
Honey Mustard Dressing
- ¼ cup Yellow Mustard
- 2 Tbsp Honey
- 2 Tbsp Bourbon Barrel Aged Balsamic
- ¼ tsp Smokey Bacon Infused Sea Salt
Salad
- 1 Head Romaine Lettuce, chopped
- ½ Cup Cherry Tomatoes, halved
- 1 Cup Cucumbers, sliced
- ¼ Medium Red Onion, thinly sliced
- ⅓ Cup Cheddar Cheese, grated
- 4 Slices Cooked Bacon, chopped
Directions
- Butterfly the chicken breasts horizontally. Season with rub and salt, then marinate in buttermilk for at least 20 minutes or up to 6 hours.
- Set up a breading station with eggs in one shallow bowl and flour in another. Dip chicken first in eggs, then in flour. Shake off excess and let rest on a wire rack for 5–10 minutes.
- Heat olive oil in a large skillet over medium heat. Fry chicken for 5–6 minutes per side until golden brown and cooked through. Let rest for 10 minutes, then slice into strips.
- In a small bowl, whisk together all dressing ingredients until smooth.
- Assemble salad with chopped romaine, tomatoes, cucumbers, red onion, cheese, bacon, and sliced chicken. Drizzle with dressing and serve immediately.