Easy crispy chicken salad with tangy honey mustard dressing
Indulge in the ultimate flavour and texture experience with this incredible recipe. It brings together succulent, golden-fried chicken with crisp mixed leaves, juicy cherry tomatoes and sweetcorn, all drizzled with a vibrant, tangy honey mustard dressing. This satisfying, wholesome and delicious meal is perfect for lunch or a light dinner and is completely halal-friendly.
Ingredients:
For the crispy chicken:
2 boneless, skinless chicken breasts (about 450 g), cut into 2.5 cm pieces
1/2 cup all-purpose flour
1/4 cup cornflour
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon of salt
1 large egg
2 tablespoons of milk (any type, e.g. dairy or plant-based).
2–3 cups of vegetable oil for frying (or enough to submerge the chicken).
For the tangy honey mustard dressing:
1/4 cup of mayonnaise
2 tablespoons of Dijon mustard
1 tablespoon honey
1 tablespoon of apple cider vinegar
1 tablespoon of water (or milk for a thinner consistency).
Pinch of salt
Pinch of black pepper
For the salad:
5 oz (approx. 5–6 cups) of mixed salad leaves
1 cup of halved cherry tomatoes
½ cup of drained canned sweetcorn
Instructions
1. Prepare the chicken: In a shallow bowl, whisk together the flour, cornflour, paprika, garlic powder, onion powder, salt and pepper. In another shallow bowl, whisk together the egg and milk. Dip each chicken piece into the egg mixture first, allowing the excess to drip off, then thoroughly coat it in the flour mixture. Set aside.
2.Fry the chicken: heat the vegetable oil in a large frying pan or deep pot over a medium-high heat until it reaches 175°C (350°F). Carefully add the breaded chicken pieces in batches, ensuring you do not overcrowd the pan, and fry for 4–6 minutes or until golden brown, crispy and cooked through (internal temperature 165 °F/74 °C). Remove with a slotted spoon and place on a wire rack lined with kitchen paper to drain off any excess oil.
3.Make the dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, water, salt and pepper until smooth and well combined. Taste and adjust the seasoning as needed.
4.Assemble the salad: In a large bowl, combine the mixed greens, halved cherry tomatoes and drained sweetcorn.
Serve: Divide the salad greens between serving plates. Top generously with the warm, crispy chicken pieces. Just before serving, drizzle the tangy honey mustard dressing over the salad. Enjoy immediately!
Chef’s tips:
For a lighter option, bake or air fry the breaded chicken instead of deep frying it. Bake at 200°C (400°F) for 15–20 minutes, flipping halfway through, or air fry at 190°C (375°F) for 10–12 minutes until golden and crispy.
Feel free to customise your salad with other favourite halal-friendly toppings, such as sliced cucumber, bell peppers, shredded carrots or a sprinkle of toasted sunflower seeds for extra crunch.
