We’re continuing our journey through “make your favorite fast food salad at home” with a trip to Just Salad. One of my favorites is their honey crispy chicken salad. It combines corn, romaine, spinach, red cabbage, crispy chicken, crumbled feta, quinoa, crispy onions, carrots with honey mustard vinaigrette drizzled all over. This salad fills me up every time. To make this crispy chicken salad at home, I pared it down, but left all the delicious essentials.
A full blog post seems silly to share a salad idea when I know you’re just here for the honey mustard vinaigrette. But everything you need to make this salad at home is below. Over the last week, I started an anti-inflammation diet. So if I made this today, I’d have to skip out on the crispy chicken. I haven’t made a grilled chicken with this salad yet, but I will soon and report back (right here).
Throwing the crispy chicken salad together
The pictures speak for themselves. Aside from making the chicken and vinaigrette (more on that below), red cabbage, romaine, carrots, roasted corn, and fried onions make up the salad.
To make the roasted corn, toss corn kernels with olive oil, black pepper, and garlic, place on a baking pan and broil until they start to char. Once the chicken is done, cube into bite size pieces and then throw it all together. The photos Brian took are to show the different parts of the salad, but I usually just throw everything into a big bowl, top with vinaigrette, and mix up like they do at Just Salad.
Crispy Chicken Salad with Honey Mustard Vinaigrette
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 salads 1x
- Category: Lunch, Dinner
Ingredients
Salad
- Shredded red cabbage
- Chopped romaine
- Shredded carrots
- Oven roasted corn
- Fried onions
Honey Mustard Vinaigrette
- 4 tbsp apple cider vinegar
- 4 tbsp olive oil
- 4 tbsp mustard
- 2 tbsp honey
Chicken
- 2 chicken breasts (~1.5lbs)
- 1.5 cups bread crumbs
- 3 eggs
Instructions
Honey Mustard Vinaigrette
- Pour all ingredients in to a bowl and mix well. Set aside.
Chicken & Corn
- Preheat oven to 350 degrees F. Prep a baking sheet by lightly coating it with oil.
- Lay chicken out and season with salt and pepper.
- Place bread crumbs and scrambled eggs in separate, shallow bowls.
- We’re double dredging–with one chicken breast, dip into the egg. Let excess fall off, then roll in the bread crumbs. Once completely covered, dip back into the egg, then again in the bread crumbs.
- Place chicken on a baking sheet and repeat with the second chicken breast.
- Bake in the oven for 18-20 minutes or completely cooked. Remove from oven and place on a plate to rest.
- Divide each chicken breast in half and cut into bite sized pieces.
- Turn oven on broil.
- Place corn on the baking sheet and put back in the oven.
- Broil until charred.
Assemble the salad
- Take a little bit of everything and combine into a mixing bowl. Drizzle with vinaigrette and mix.
- Transfer to a serving bowl and enjoy!
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