Why I Love This Recipe

Let’s be honest…the best salads are the ones that don’t really feel like salads. Between the crispy chicken, fresh veggies, and creamy honey mustard vinaigrette, this recipe checks every box. It’s fresh, flavorful, and just as perfect for a quick lunch as it is an easy dinner. Now all you need is a Diet Coke and some fries, and you’ve got the ultimate meal.

Enjoying The Leftovers

This recipe is best enjoyed fresh, but you can absolutely store and reheat it for easy meal prep throughout the week.

Storing

Store the chicken, chopped vegetables, and dressing in separate airtight containers in the refrigerator for up to 4 days. Wait to toss everything together until you’re ready to eat so the salad stays crisp.

Reheating

Reheat the chicken in the air fryer or oven until crispy, then assemble the salad and drizzle with the honey mustard vinaigrette just before serving

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Crispy Chicken Salad With Homemade Honey Mustard Vinaigrette

Looking for a salad you'll actually crave? This Crispy Chicken Salad is loaded with crunchy romaine, fresh vegetables, cheddar cheese, crispy chicken, and a creamy honey mustard vinaigrette.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

  • 4 just bare crispy chicken fillets
  • 6 cups chopped romaine lettuce
  • 1 cucumber, sliced
  • 1 cup grape tomatoes, halved
  • 1/2 red onion
  • 1 cup sharp cheddar cheese, shredded
  • 1 small avocado, sliced
For the dressing
  • 1/3 cup honey
  • 1/4 cup dijon mustard
  • 2 tbsp olive oil
  • 1/2 lemon, juiced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
US – M

Instructions

  • Cook the chicken fillets according to the package directions. If using an air fryer, cook at 360°F for about 17 minutes, flipping halfway through, or until the chicken is golden, crispy, and fully cooked.
  • While the chicken cooks, make the honey mustard vinaigrette. In a small bowl or jar, whisk together the honey, Dijon mustard, olive oil, lemon juice, salt, pepper, and garlic powder until smooth. This recipe makes extra dressing, so you can save the leftovers in the refrigerator for another salad.
  • Once the chicken is finished cooking, let it rest for a few minutes before slicing it into strips.
  • Add the romaine, tomatoes, cucumber, avocado, red onion, cheese, and sliced chicken to a large salad bowl.
  • Drizzle with the honey mustard vinaigrette, toss if desired, and serve immediately.

Equipment

small baking sheet
measuring cups
cutting board
air fryer

Nutrition Per Serving

Calories: 450kcal | Carbohydrates: 38g | Protein: 21g | Fat: 26g | Fiber: 7g | Calcium: 266mg | Iron: 2mg