Honey Mustard Kettle Chip Chicken Salad

This is quick to make and beyond delicious. It’s that salty kettle chip chicken and sweet honey mustard dressing. The combo is hard to beat.

Ingredients

Ingredients
Servings:
Chicken Salad
Eggs
tbsp
Honey Mustard
g
Boneless Chicken Breast
g
Kettle Chips
tsp
Garlic Powder
tsp
Onion Powder
tsp
Sweet Smoked Paprika Powder
tsp
Cayenne Pepper
tsp
Kosher Salt
tbsp
Olive Oil
g
Mixed Green Salad
g
Cherry Tomatoes
g
Parmesan Cheese
Avocado
Carrot
Honey Mustard Dressing
ml
Olive Oil
g
Honey
tbsp
Lemon Juice
tbsp
Whole Grain Dijon Mustard
tbsp
Tahini Paste
tbsp
Apple Cider Vinegar
tsp
Cayenne Pepper

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. In a medium bowl, beat the eggs and mix with the mustard. Put the kettle chips in a freezer bag and crumble them with a rolling pin. In a second bowl, mix the crushed chips with the garlic powder, onion powder, paprika, cayenne pepper and a good pinch of salt.
  3. Rinse the chicken breast, pat dry and cut into ca. 2 cm thick strips. Add the stripes to the beaten eggs and toss to coat.
  4. Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Repeat with remaining chicken. Drizzle the chicken with olive oil. Bake for 15-20 minutes or until the chicken is cooked through.
  5. In the meantime, prepare the salad. Halve the avocados, remove the stone and peel. Cut the flesh of the avocado into even wedges. Peel the carrots and cut lengthways into strips. Wash the lettuce, pat dry. Wash, dry and halve tomatoes.
  6. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
  7. Toss the chicken in with the salad and serve with parmesan cheese.

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. In a medium bowl, beat the eggs and mix with the mustard. Put the kettle chips in a freezer bag and crumble them with a rolling pin. In a second bowl, mix the crushed chips with the garlic powder, onion powder, paprika, cayenne pepper and a good pinch of salt.
  3. Rinse the chicken breast, pat dry and cut into ca. 2 cm thick strips. Add the stripes to the beaten eggs and toss to coat.
  4. Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Repeat with remaining chicken. Drizzle the chicken with olive oil. Bake for 15-20 minutes or until the chicken is cooked through.
  5. In the meantime, prepare the salad. Halve the avocados, remove the stone and peel. Cut the flesh of the avocado into even wedges. Peel the carrots and cut lengthways into strips. Wash the lettuce, pat dry. Wash, dry and halve tomatoes.
  6. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
  7. Toss the chicken in with the salad and serve with parmesan cheese.

You May also love

Roasted Cauliflower Salad with Lemon Tahini Dressing

California Bacon Chicken Salad

Shrimp Fall Salad

WE believe in

Real food
Real people
Real Life

JOIN THE BITERY NEWSLETTER

1 Step 1
keyboard_arrow_leftPrevious
Nextkeyboard_arrow_right
FormCraft - WordPress form builder

Find out first, what’s going on in the kitchen. Get special treats and bites.

Save Your Favorite Recipes. Make an Account Here.

Search

Login

Register

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.