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So many delicious things going on here. Bacon, lettuce, avocado tomato (B.L.A.T.) – classic. Crispy chicken (cornflake crust is bomb). And honey mustard-ness. Just go ahead and give me honey mustard everything – I love it. This recipe can serve two mildly hungry people and two ravenous “I need a mountain of salad” people.
Honey Mustard BLAT Salad with Crispy Cornflake Crusted Chicken
So many delicious things going on here. Bacon, lettuce, avocado tomato (BLAT) – classic. Crispy chicken (cornflake crust is bomb). And honey mustard-ness. Just go ahead and give me honey mustard everything – I love it. This recipe can serve two mildly hungry people and two ravenous “I need a mountain of salad” people.
Servings: 4
Calories: 682kcal
Ingredients
Crispy Cornflake Crusted Chicken
- 2 large chicken breasts
- ½ cup pickle juice
- 2 large eggs
- 1 cup all-purpose flour
- 2 cups cornflakes crushed
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp italian seasoning
- ½ tsp sea salt
- ½ tsp pepper
Honey Mustard Dressing
- ¼ cup olive oil
- 2 tbsp dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp apple cider vinegar
- 2 tbsp honey
- 2 tbsp mayonnaise
- sea salt and pepper to taste
Salad
- 4 strips bacon cooked and chopped
- 1 avocado cubed
- 1 cup chopped cucumber
- 2 medium tomatoes sliced into wedges
- 6 cups chopped lettuce I like green leaf or a spring mix
- fresh herbs (like basil or dill) for topping
- grated parmesan for topping
Instructions
- Slice the chicken breasts into cutlets by placing chicken breasts on a cutting board and using a sharp knife, slice the chicken in half horizontally.
- Place the chicken cutlets in a bowl or container and pour in the pickle juice. Try to make sure the chicken is as submerged as possible. Cover and refrigerate the chicken for at least 4 hours or overnight.
- Once your chicken has had its flavour sleep, prepare your breading station. I like to use three shallow bowls. Crack both eggs into the first bowl and whisk for about 20 seconds or until eggs are fully broken up. In the second bowl, add the flour. In the third bowl, stir together the crushed cornflakes and remaining seasonings.
- Hot tip for breading anything: left hand wet hand, right hand dry hand. If you stick to using one hand each for wet and dry parts of the breading, you will avoid the super gross “monster finger syndrome”. Grab the chicken from the fridge and follow this guideline:Left hand: grab a piece of chicken and place it in the flour bowl. Right hand: dredge the chicken in the flour ensuring it is completely coated, then place it in the egg bowl.Left hand: dredge the chicken in the egg ensuring it is completely coated, then place it in the cornflake mixture bowl.Right hand: dredge the chicken in the cornflake crumbs ensuring it is completely coated, and set aside.
- Repeat step 4 for remaining chicken cutlets.
- Heat a large skillet over medium heat and add in the cutlets. You may have to do this in batches, depending on the size of your skillet.
- Cook the chicken until golden, crispy and cooked through, about 4-6 minutes per side. Once all the cutlets are cooked, transfer to a cutting board and slice each chicken cutlet into strips. Set aside to cool slightly.
- To finish the salad, add all the veggies and bacon to a large bowl, drizzle most of the dressing overtop and toss gently. You may or may not need all of the dressing, depending on how heavy you like to dress your salad.
- Divide the salad into 4 bowls and top with a sliced chicken cutlet, parmesan and fresh herbs if you like.
