Pan Fried Chicken Salad with Bourbon Honey Mustard Dressing

Prep Time: 15 mintues (plus marinating time) Cook Time: 15 minutes  Servings: 4

Author: Olivelle (Styled the Chivilla Bay Way)

🌴 Why You’ll Love This Recipe

This isn’t a “sad salad.” This Pan-Fried Chicken Salad is hearty, smoky, and packed with bold flavor. Crispy, golden chicken meets crunchy romaine, fresh veggies, bacon, and cheddar, all finished with a sweet-tangy Bourbon Honey Mustard Dressing made with barrel-aged balsamic. It’s comfort food energy with salad credentials — perfect for lunch or dinner.

🛒 Ingredients

For the Chicken:

• 2 chicken breasts

• 2 Tbsp Sweet Applewood Barbecue Rub & Seasoning

• 1 tsp Smokey Bacon Infused Sea Salt

• ½ cup buttermilk

• 2 eggs, beaten

• 1 cup flour

• 3 Tbsp Maple-Wood Smoked Bacon Infused Olive Oil

For the Bourbon Honey Mustard Dressing:

• ¼ cup yellow mustard

• 2 Tbsp honey

• 2 Tbsp Bourbon Barrel Aged Balsamic

• ¼ tsp Smokey Bacon Infused Sea Salt

For the Salad:

• 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

👩🍳 Directions

1. Marinate the chicken:
   Butterfly the chicken breasts by slicing horizontally. Season with Sweet Applewood Barbecue Rub and Smokey Bacon Sea Salt.
   Place in a bowl, pour over buttermilk, turn to coat, and marinate for at least 20 minutes (up to 6 hours).

2. Bread the chicken:
   Set up two shallow bowls — one with beaten eggs and one with flour.
   Dip chicken into eggs, then flour, shaking off excess.
   Rest on a wire rack for 5–10 minutes.

3. Cook the chicken:
   Heat Maple-Wood Smoked Bacon Infused Olive Oil in a large skillet over medium heat.
   Cook chicken 5–6 minutes per side, until golden brown and cooked through.
   Rest for 10 minutes, then slice into strips.

4. Make the dressing:
   In a small bowl, whisk together mustard, honey, Bourbon Barrel Aged Balsamic, and Smokey Bacon Sea Salt until smooth.

5. Assemble the salad:
   Arrange romaine on a platter or in bowls.
   Top with tomatoes, cucumbers, red onion, cheese, bacon, and sliced chicken.

6. Serve:
   Drizzle generously with bourbon honey mustard dressing and enjoy.

✨ Chivilla Bay Tips & Swaps

• 🥬 Swap romaine for mixed greens or spinach

• 🧀 Try pepper jack or smoked gouda instead of cheddar

• 🔥 Add crispy fried onions for extra crunch

• 🍯 Like it sweeter? Add a drizzle more honey to the dressing

• 🐔 Shortcut: Use leftover fried or grilled chicken

🫒 Featured Chivilla Bay Favorites

• Maple-Wood Smoked Bacon Infused Olive Oil

• Sweet Applewood Barbecue Rub & Seasoning

• Smokey Bacon Infused Sea Salt

• Bourbon Barrel Aged Balsamic