Crispy Chicken Salad with Honey Mustard and Tortilla Strips Recipe

Introduction

This Crispy Chicken Salad is a perfect combination of crunchy, tender chicken strips and fresh, colorful vegetables. It’s a satisfying meal that’s easy to prepare and full of flavor, making it ideal for lunch or a light dinner.

Ingredients

• 1 small boneless skinless chicken breast
• 1 egg
• ½ cup all-purpose flour
• 3 tablespoons breadcrumbs (Italian or Panko)
• ¾ teaspoon seasoned salt
• ¼ teaspoon paprika
• 1 pinch cayenne pepper
• ½ teaspoon black pepper
• 1 cup vegetable oil (or canola)
• 5 cherry tomatoes
• 1 egg (for hard boiling)
• 1½ cups iceberg lettuce (preferably a mix with carrots and red cabbage)
• ¼ cup cheddar cheese (shredded)
• ¼ cup Monterey Jack cheese (shredded)
• 2 tablespoons honey mustard
• ⅓ cup tri-colored tortilla strips

Instructions

1. Step 1: Whisk 1 egg in a small bowl and set aside. In a separate plate, combine the flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper.
2. Step 2: Cut the chicken breast in half to create two thinner pieces, then slice each half into strips about ½ inch thick. Pat the strips dry with paper towels.
3. Step 3: Dip the chicken strips into the whisked egg, allowing excess to drip off, then coat them generously with the flour and breadcrumb mixture. For an extra crispy coating, dip each strip a second time in the breading just before frying.
4. Step 4: Heat vegetable oil in a 10-inch cast iron skillet over medium heat until it reaches about 350°F (use a thermometer if possible). Carefully fry the chicken strips in batches, spacing them apart so they don’t touch.
5. Step 5: Fry each side for 3-4 minutes or until golden brown and fully cooked. Use tongs to turn them gently. Remove and place on a cooling rack to keep crispy.
6. Step 6: For the hard-boiled egg, place the egg in a pot with 2 inches of cool water. Bring to a boil gradually, then cover and remove from heat. Let sit for 12 minutes. Peel and slice the egg into halves or quarters.
7. Step 7: Assemble the salad by placing iceberg lettuce in a large bowl or plate. Add cherry tomatoes, sliced hard-boiled egg, and shredded cheddar and Monterey Jack cheeses.
8. Step 8: Slice the fried chicken strips into bite-sized pieces and scatter them over the salad. Drizzle with honey mustard and finish with tri-colored tortilla strips on top. Serve immediately.

Tips & Variations

• Use a mix of lettuce varieties, like romaine or baby spinach, for added texture and nutrients.
• Substitute the honey mustard with ranch or blue cheese dressing if you prefer a different flavor profile.
• For a lighter version, bake the breaded chicken strips instead of frying them.
• Add avocado slices or cucumber for more freshness and creaminess.

Storage

Store leftover chicken strips and salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken strips in a hot oven or skillet to retain their crispiness. Dress the salad just before serving to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well and tend to be juicier. Just adjust cooking time to ensure they are cooked through.

How do I keep the chicken crispy after frying?

Place fried chicken strips on a cooling rack instead of paper towels to avoid steam buildup, which can make them soggy.

Crispy Chicken Salad with Honey Mustard and Tortilla Strips Recipe

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★★★★★

4.9 from 704 reviews

• Author: Jake
• Total Time: 35 minutes
• Yield: 2 servings 1x

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Description

This Crispy Chicken Salad combines golden, crunchy fried chicken strips with fresh iceberg lettuce, juicy cherry tomatoes, shredded cheddar and Monterey Jack cheeses, and hard-boiled eggs. Topped with honey mustard dressing and tri-colored tortilla strips for added texture and flavor, this salad delivers a satisfying balance of crispy and fresh with every bite.

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Ingredients

Scale 1x2x3x

For the Chicken Strips

• 1 small boneless skinless Chicken Breast
• 1 egg (for breading)
• ½ cup all-purpose flour
• 3 Tablespoons breadcrumbs (Italian or Panko)
• ¾ teaspoon seasoned salt
• ¼ teaspoon paprika
• 1 pinch cayenne pepper
• ½ teaspoon black pepper
• 1 cup vegetable oil (or canola) for frying

For the Salad

• 5 Cherry Tomatoes
• 1 Egg (for hard boiling)
• 1 ½ cups Iceberg Lettuce (preferably a mix with carrots and red cabbage)
• ¼ cup Cheddar Cheese (shredded)
• ¼ cup Monterey Jack Cheese (shredded)
• 2 Tablespoons honey mustard
• 1/3 cup Tri-Colored Tortilla Strips

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Instructions

1. Prep Work: Whisk 1 egg in a small bowl and set aside for breading the chicken.
2. Make the Breading Mixture: Combine the flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper on a plate and set aside.
3. Slice the Chicken: Cut the chicken breast in half horizontally to make two thinner pieces then slice each into ½ inch thick strips. Remember they will puff slightly when fried.
4. Bread the Chicken Strips: Pat the chicken strips completely dry, dip each strip into the whisked egg, letting excess drip off. Then coat generously in the breading mixture, pressing to adhere. Dip each piece an additional time into the breading before frying for extra crispiness.
5. Heat Oil for Frying: Pour 1 cup vegetable oil into a 10-inch cast iron skillet. Heat and monitor the temperature until it reaches 350°F (175°C) for optimal frying.
6. Fry the Chicken: Carefully place the chicken strips in the hot oil without crowding the pan. Fry each side for 3-4 minutes until golden brown and cooked through, turning with tongs. Fry in batches as needed.
7. Drain and Cool: Remove fried chicken strips and place on a cooling rack to maintain crispiness under the chicken.
8. Hard Boil Egg: Place the egg in a pot with 2 inches of cool water. Bring to a gradual boil, then immediately cover and remove from heat. Let it sit covered for 12 minutes.
9. Prepare Hard Boiled Egg: Peel the cooked egg and slice into halves or quarters as preferred.
10. Assemble the Salad Base: Arrange the iceberg lettuce on a large plate or bowl. Add halved cherry tomatoes, sliced hard boiled eggs, and both shredded cheeses evenly over the greens.
11. Add Chicken and Finish: Slice the fried chicken strips into bite-sized pieces and scatter on top. Drizzle the honey mustard over the salad, then sprinkle with tri-colored tortilla strips for crunch.
12. Serve: Serve the salad fresh to enjoy the contrast of crispy chicken and fresh vegetables with the tangy honey mustard dressing.

Notes

• Use a cast iron skillet or heavy-bottomed pan to maintain consistent frying temperatures.
• Ensure chicken strips are dry before dipping to prevent soggy breading.
• Use an oil thermometer if possible for accurate frying temperature.
• Fry chicken in batches to avoid overcrowding and uneven cooking.
• If preferred, substitute honey mustard with your favorite dressing for variation.
• The salad can be served warm or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Frying
• Cuisine: American

Keywords: Crispy Chicken Salad, Fried Chicken Strips, Honey Mustard Salad, Easy Chicken Salad Recipe, Spring Salad