Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4 | Author: Olivelle (styled by Chivilla Bay)

Salads don’t have to be boring, and this Crispy Chicken Salad with Bourbon Honey Mustard Dressing proves it. Golden, crispy chicken sits on a bed of fresh romaine lettuce, crunchy vegetables, smoky bacon, and shredded cheddar cheese. But the real star of the show is the sweet and tangy bourbon honey mustard dressing that ties everything together.

With the bold flavor of Maple-Wood Smoked Bacon Infused Olive Oil and a splash of Bourbon Barrel Aged Balsamic, this salad hits the perfect balance of savory, smoky, and slightly sweet. It’s hearty enough for dinner but fresh enough for a light meal.

Perfect for weeknight dinners, meal prep lunches, or serving guests, this salad is one you’ll want to make again and again.

Ingredients

For the Chicken

2 chicken breasts

2 tablespoons Sweet Applewood Barbecue Rub & Seasoning

1 teaspoon Smoky Bacon Infused Sea Salt

½ cup buttermilk

2 eggs, beaten

1 cup flour

3 tablespoons Maple-Wood Smoked Bacon Infused Olive Oil

For the Honey Mustard Dressing

¼ cup yellow mustard

2 tablespoons honey

2 tablespoons Bourbon Barrel Aged Balsamic

¼ teaspoon Smoky 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

Butterfly the chicken breasts by slicing horizontally through the center to create thinner pieces.
Season the chicken with Sweet Applewood Barbecue Rub & Seasoning and Smoky Bacon Infused Sea Salt.
Place the chicken in a bowl with the buttermilk and turn to coat evenly. Let marinate for at least 20 minutes, or up to 6 hours in the refrigerator.
Prepare two shallow bowls: one with beaten eggs and one with flour.
Dredge the chicken by dipping first in the eggs and then into the flour. Shake off excess flour and let rest on a wire rack for about 5–10 minutes.
Heat Maple-Wood Smoked Bacon Infused Olive Oil in a large skillet over medium heat.
Cook the chicken for about 5–6 minutes per side, or until golden brown and cooked through.
Remove the chicken from the skillet and allow it to rest for about 10 minutes before slicing into strips.
In a small bowl, whisk together the mustard, honey, Bourbon Barrel Aged Balsamic, and Smoky Bacon Infused Sea Salt to make the dressing.
Arrange the romaine lettuce on a platter and top with cherry tomatoes, cucumbers, red onion, cheddar cheese, bacon, and sliced chicken.
Drizzle the bourbon honey mustard dressing over the salad and serve immediately.