Last night my hubby and I had a “make your own salad bar” at home. We prepped some toppings and got creative and then we got eating 🙂 I made a Honey Mustard Chicken Salad. I would call this the everything but the Kitchen Sink Salad, but there are a couple ingredients that I forgot that would have been perfect in this dish. I normally would add some red onion and tomato but unfortunately I blanked about the red onion at the grocery store and my tomato went moldy and betrayed me… it was awful… super traumatic. Anyways, This salad is really filling and can be a salad base for something you may want to try. The whole point of salads in my opinion is that you can completely customize it to your own tastes and preferences. I topped my salad with a boiled egg, crispy chicken, cheddar cheese, bacon bits, toasted pecans, bean sprouts and honey mustard dressing. Oh and I can’t forget (even though I just did) my garlic parmesan tortilla chips (link here).
- 2 chicken breasts
- 1-1 1/2 cups panko
- 1 tsp- 1 1/2 tsp garlic powder
- 2 eggs
- salt and pepper
- Washed, dried and cut iceberg lettuce
- diced cucumbers
- diced red onion
- diced tomato
- bean sprouts
- Grated cheddar cheese
- bacon bits
- garlic parmesan tortilla chips
- 1 boiled egg
- crispy chicken
- toasted pecans
- honey mustard dressing
- Preheat oven to 375 degrees F
- Trim chicken breasts and cut into small pieces about the size of a smaller chicken nugget.
- Mix up 2 eggs and dash with salt and pepper. Put the egg mixture onto a plate with high enough ridges to keep it from going over the edge, or you could use a pie plate. Put about 1 1/2 cups of panko onto a plate and sprinkle with about 1 tsp or 1 1/2 tsp of garlic powder. Mix to encorporate.
- Evenly coat the chicken with egg and then place onto the panko plate and evenly coat with the panko crumbs. Place on greased baking sheet and bake for about 20 minutes or until cooked through and golden brown.
- Cut bacon into skinny strips and dice so that you have little pieces of bacon.
- Heat a small frying pan and add bacon. Allow to brown and get crispy. Do keep an eye on it so it doesn’t burn. Drain bacon bits if necessary (I used turkey bacon so it didn’t produce much if any grease).
- Put bacon bits in bowl and set aside for later.
- Roughly chop pecans and toss into heated small frying pan. Keep an eye on them as they can burn quickly. Remove from heat when they begin to get slightly fragrant.
- Put into a bowl and set aside for later.
- Put lettuce into the bottom of your bowl.
- Add any vegetables of your choosing
- Add your protein
- Add your selected toppings
- Drizzle with your favourite salad dressing.