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Begin by gathering and prepping all of your honey mustard dressing ingredients according to the ingredient list above to have ready and organized for use.
To prepare your honey mustard dressing, add all of the ingredients to the bowl of a food processor, and blend for a few moments until completely creamy and blended. (Alternately, you can whisk the ingredients together in a bowl if preferred, just take care to mince or press the garlic clove.) Reserve 1/4 cup of the dressing, and set it aside.
Next, gather and prep all of your salad ingredients according to the ingredient list above to have ready and organized for use.
To marinate your chicken, place the sliced chicken breast tenders into a bowl, and add in the reserved 1/4 cup of honey mustard dressing. Marinate the chicken for at least 15 minutes, or even a couple of hours, if desired.
To shallow fry the chicken, allow the excess honey mustard dressing to drip off the chicken strips. Ready your dredging station by preparing a shallow bowl with the flour, a shallow bowl with the whisked eggs, plus a shallow bowl with the panko and parmesan combined.
Dip the chicken strips into the flour, then the eggs and finally the panko-parmesan mixture, and place the coated chicken onto a plate or platter to hold. Repeat until all chicken is coated.
Add enough oil to a large skillet or pan to come up about 2” (enough to shallow fry), and turn the heat on medium-high. Once the oil is hot, add a few of the breaded chicken strips into the oil, and fry for about 2-3 minutes per side, or until golden-brown and cooked through. Repeat until all strips are fried.
Once the strips are slightly cool, chop into bite-size pieces.
To assemble and serve the salad, add the chopped romaine greens, the cherry tomatoes, the sliced almonds, and the cilantro to a large bowl, and drizzle in your desired amount of the dressing. Toss to coat, then divide the salad equally among plates and top with some of the crispy chicken, and drizzle with a little extra dressing, if desired.