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Crispy Honey Mustard Chicken Strawberry Salad

crispy honey mustard chicken strawberry salad - featured image
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A vibrant spring dinner recipe combining crispy honey mustard chicken with fresh strawberries and mixed greens for a perfect balance of crunchy, sweet, tangy, and fresh flavors.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), sliced into strips
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs, beaten, room temperature
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil or avocado oil, for frying
  • ¼ cup Dijon mustard
  • 3 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon olive oil
  • Pinch of salt and pepper
  • 6 cups mixed greens (spinach, arugula, baby kale)
  • 1 cup fresh strawberries, hulled and sliced
  • ½ cup crumbled feta cheese (optional)
  • ¼ cup sliced almonds, toasted
  • ¼ small red onion, thinly sliced
  • Fresh basil leaves, roughly chopped

Instructions

  1. Pat the chicken strips dry with paper towels. Season with salt, pepper, garlic powder, and smoked paprika. Set aside for 5 minutes.
  2. Set up breading stations: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs.
  3. Dredge each chicken strip in flour, shaking off excess, dip into beaten eggs, then press into panko breadcrumbs to coat well. Place coated strips on a plate.
  4. Heat 2 tablespoons of oil in a large skillet over medium heat. Add chicken strips in a single layer and cook 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Drain on paper towels.
  5. Whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until smooth to make the honey mustard glaze.
  6. In a large salad bowl, combine mixed greens, sliced strawberries, feta, toasted almonds, red onion, and basil. Drizzle with half the glaze and toss gently.
  7. Place crispy chicken strips on top of the salad. Drizzle remaining glaze over chicken and salad. Garnish with extra basil leaves or whole strawberries.
  8. Serve immediately to enjoy the chicken crispy.

Notes

Keep oil at medium heat to avoid burning panko. Use triple coating (flour, egg, panko) for best crispiness. Toss salad gently to keep chicken crispy. Toast almonds separately for extra flavor. Honey mustard glaze can be made up to 3 days ahead and stored refrigerated.

Nutrition

Keywords: honey mustard chicken, strawberry salad, crispy chicken, spring dinner, easy salad recipe, healthy dinner, quick chicken recipe

Find it online: https://avabake.com/crispy-honey-mustard-chicken-strawberry-salad-easy-spring-dinner-recipe/