PAN FRIED CHICKEN SALAD WITH A BOURBON HONEY MUSTARD DRESSING
Crispy chicken, sweet and tangy dressing, and all the toppings to boot. This salad is a meal all in one and might just become your new favorite weeknight dinner!
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2 Chicken Breasts
2 Tbsp Sweet Applewood Barbecue Rub & Seasoning
1 tsp Smokey Bacon Sea Salt
½ cup Buttermilk
2 Eggs, beaten
1 cup Flour
3 Tbsp Maple-Wood Smoked Bacon Infused Olive Oil
¼ cup Yellow Mustard
2 Tbsp Honey
2 Tbsp Bourbon Barrel Aged Balsamic Vinegar
¼ tsp Smokey Bacon Sea Salt
1 Head Romaine Lettuce, chopped
½ Cup Cherry Tomatoes, halved
1 Cup Cucumbers, sliced
¼ Medium Red Onion, thinly sliced
⅓ Cup Cheddar Cheese, grated
4 Slices Cooked Bacon, chopped
Honey Mustard Dressing
For the Salad
Butterfly chicken by cutting horizontally through the middle of the chicken breast. Season with the rub and salt then place in a medium size bowl. Top with buttermilk, turn to coat all sides and allow to marinate for at least 20 minutes and up to 6 hours.
In two shallow bowls, add beaten eggs to one and flour to the other. Dredge the chicken by dipping first in eggs then in flour. Shake off excess flour and let rest on a wire rack for 5-10 minutes.
In a large skillet over medium heat, warm the olive oil. Add chicken and cook 5-6 minutes per side or until chicken is golden brown and cooked throughout. Let the chicken rest for 10 minutes then cut into strips.
Meanwhile in a small bowl whisk together the mustard, honey, bourbon balsamic, and sea salt.
Arrange lettuce on a platter, top with tomatoes, cucumbers, red onion, cheese, bacon, and sliced chicken. Drizzle the dressing over and enjoy!