Crispy Honey Mustard Chicken Salad

There’s something about a really good chicken salad that just hits every time — crisp lettuce, crunchy vegetables, and perfectly cooked chicken all tossed in a bold, flavorful dressing. This Honey Mustard Chicken Salad is one of those meals that feels fresh, satisfying, and just a little bit elevated, while still being simple enough to make on a busy weeknight.

The star of this salad is the crispy chicken. Instead of traditional flour, the chicken is lightly coated in arrowroot starch and cassava flour for a golden, crunchy crust that stays light and crisp. After a quick pan-sear, the chicken finishes in the oven and gets brushed with a homemade honey mustard dressing that’s tangy, slightly sweet, and packed with flavor.

Everything gets layered over fresh organic lettuce with crisp cucumber and thinly sliced red onion for that perfect balance of texture. It’s the kind of salad that actually eats like a full meal — nourishing, protein-packed, and made with simple ingredients you can feel good about. Perfect for lunch, dinner, or even meal prep for the week.

Honey Mustard Chicken Salad

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Prep TimePrep Time 5 minutes minutes

Cook TimeCook Time 45 minutes minutes

Ingredients  

For the Dressing

• 1/4 cup Olive Oil
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Lemon Juice
• 2 tbsp Dijon Mustard
• 2 tsp Whole Grain Mustard
• 1 tbsp Honey
• Salt & Pepper

For the Chicken:

• 2 lb Organic Chicken Breast
• 1/3 cup Arrowroot Starch
• 1/2 cup Cassava Flour
• 1 tsp Salt, Garlic, Dried Oregano, Pepper
• 2 Eggs
• 1 tbsp Dijon Mustard
• 1 1/4 cups Breadcrumbs
• 1 tsp Paprika
• 6 tbsp Avocado Oil

For the Salad:

• 1 head Organic Lettuce
• 1 Cucumber
• 1 Red Onion (Or Radish)

Instructions 

For the Dressing:

1. Combine 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp lemon juice, 2 tbsp Dijon mustard, 2 tsp whole grain mustard, 1 tbsp honey, salt and pepper. Whisk until combined and set aside

For the Chicken:

1. Line a large rimmed baking sheet with parchment paper and add a wire rack on top of it. If you don't have a wire rack, you can still just use a parchment-lined baking sheet. Set aside. Preheat the oven to 400°F.
2. Place the chicken breasts on a cutting board and cover with a sheet of parchment paper. Using a meat mallet, pound the chicken, applying even force to ensure it is an even ¼" thickness. Repeat with the other chicken breast and set aside.
3.  Set up 3 shallow bowls. In one bowl, add 1/3 cup arrowroot starch, 1/2 cup cassava flour, salt, garlic powder, oregano, and a few grinds of black pepper. Use a fork to mix and combine. In the second bowl, add the 2 eggs, 1 tbsp Dijon, and about a tablespoon of water. Whisk to combine. In the last bowl, add the 1 and 1/4 cup panko, salt, and paprika. Mix to combine.
4. Working one tender at a time, add the tender to the flour mixture, shaking off any excess, then add it to the egg mixture, allowing excess egg to drip off. Finally, coat in the panko breadcrumbs. Repeat until all tenders are coated.
5. In a large skillet with tall sides, add about 3 tablespoons of avocado oil. Heat over medium-high heat until it is hot.
6. Once hot, add half of the tenders. Reduce the heat to medium, and brown on one side, undisturbed, for 2 to 3 minutes, or until a deeply golden-brown crust forms. Flip, and 10 cook for an additional 2 to 3 minutes.
7. Transfer to the sheet pan with the wire rack and repeat with the remaining tenders, adding additional oil as needed.
8. Prior to transferring to the oven, using a pastry brush, brush the chicken tenders with the remaining honey mustard dressing adding additional oil as needed.
9. Transfer to the oven and bake for 5 to 7 minutes, or until the chicken registers at least 165°F.
10. Remove from the oven, season with a pinch flaky salt, and allow them to rest while you make the salad.