Southern Fried Chicken Salad with Homemade Honey Mustard Dressing

I am of the opinion that food is one of the best things in life. I love to eat, and now that I’m getting older I actually have to pay attention to what I eat or I will gain weight. Gone are the days I could eat anything and not feel it later. They warned me that my metabolism would catch up with me, and now it’s definitely starting to. But eating healthy doesn’t mean you can’t enjoy what you’re eating anymore. I’d say this is relatively healthy, and can easily be adapted to improve it. 
For my first recipe to share, I figured it was best to do one that is in my Top 5 All Time Favorite Meals. I used to make this salad as a kid with my dad. It was one of the only times I would willingly eat leafy greens, so we made it often because he knew I’d eat it. I was a very picky child. 
 
This salad has a lot of great flavors, and Jake and I both agree that the dressing is really what makes this particular salad so great. Don’t try to substitute it!
 
The only thing different from how I used to have it is that I use a baby kale and spinach blend for the salad instead of romaine or just spinach alone.
 
What you need:
 
For the chicken:
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon Old Bay Seasoning
  • ¼ teaspoon Ground Mustard
  • ¼ teaspoon chili powder
  • 4 boneless, skinless chicken breasts (I use tenderloins because they’re quicker to dice)
  • 2 cups buttermilk
  • 2 teaspoons kosher salt
  • 1 ¼ cup cooking oil (I use coconut oil, but you can use Olive or Canola)
  • 2 cups all-purpose flower
 
For the salad:
  • Salad of your choice; I use baby kale and spinach
  • 1 bell pepper, cored, seeded, and sliced thin
  • ½ red onion, sliced very thin
For the dressing:
  • 5 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons rice wine vinegar
Directions:
The first thing I do in preparation is turn the stove on low-medium (a 4 on the dial) heat to start to warm up. I don’t put the oil in yet, just get the pan warm. It will take the oil much longer to heat up otherwise.
 
Next, cut the chicken into bite-sized pieces. 
 
 
 
In a medium sized ziplock bag, add the spices and the buttermilk. Pour the cut-up chicken into the bag and seal it to marinate. Shake the bag and make sure everything is thoroughly mixed together. Set aside.
 
 
 
 
Cut and core the pepper. Slice it into thin strips, as big as you’d want in your salad. I slice them in half once I’ve cut them all. Place them in a large salad bowl and set aside.
 

 

 
 
Slice up the onion very thin and add to the salad bowl. (I sometimes don’t use the onion because I don’t like them, but Jake loves them and says it adds a lot of flavor) Add the salad to the pepper and onion and toss. Set aside.
 
 
Pour the honey, Dijon mustard, and rice wine vinegar into a small bowl and mix thoroughly. Set aside.
 

 

 
Turn the stove up to medium-high heat (a 7 on the dial) and add the oil. It should be enough to have a thin layer across the pan.
 
Pour 2 cups of flour into a small bowl. Pour the chicken and mixture into another bowl. Using tongs or your hands, move the chicken into the flour and coat it thoroughly. (*should you want a healthier option, skip the breading and grill the chicken!)
 
 
 
Move the chicken in the pan, and be careful not to splatter yourself with the oil. Cook the chicken until it’s 160 degrees. The outside will be a crispy brown color. Be sure to flip the chicken often and cook it evenly. Do this until all of the chicken is done.
 
 
 
Some pieces will cook faster than others. Place the finished pieces in a separate bowl. Don’t add them to the salad yet or the heat will wilt the leaves.
 
Once the chicken has cooled, either mix it into the salad bowl, or add it directly to your bowl. I prefer to keep them separate so that I can heat up the left over chicken and have it the next day for lunch.
 
Add a generous amount of dressing, and enjoy!!
 
 

 

If you try this recipe, be sure to tell me what you think of it in the comments below! 

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  • Enjoying a wonderful long weekend trip to Wisconsin visiting Jake’s older brother and enjoying allll the cheese curds 🧀
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I’m working on limiting my social media activity and only taking one picture to capture a moment instead of 30 trying to get them perfect. It’s been a nice side effect of minimalism and it’s helping me learn to not be so concerned with what others think, stop playing the comparison game, and live in the moment. I’m much more relaxed and happy without all the unnecessary drama and stress of the world. Definitely recommend trying it out if you struggle with anxiety like I do ❤️
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. 💇🏻‍♀️ I’ve cut off 8+ inches of my hair since my wedding. This last cut over the weekend was the big finale, an additional 4 inches off. Doing it slowly made it less of a shock and helped me confirm it was really what I wanted. This is the shortest my hair has been since I was 5!! My mom used to cut it and gave me a mullet once sooo I’ve kept it long ever since 🤣🤦🏻‍♀️ My sister @juliestanbridge loooves to tell that story to anyone that’ll listen. I was definitely ready for a change and I’m thrilled with this length. .

I’m really enjoying the simplicity of less makeup and less hair care lately 😌 it takes me 15 minutes to wake up and get ready every morning, including making coffee and my lunch! I feel more beautiful in my own skin which has been a life long struggle, laugh lines and all. This simple life is more than I ever expected in so many ways and keeps getting better as I go. How could your life be better with less?
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I’d be so lost without my mom and sister. I’m so blessed to have such a close relationship with them both. It wasn’t always this way but I’m glad that as I grew up, I realized how much I needed them both. They’re my rocks. .

I’m thankful for my mother-in-law because she’s accepted me wholeheartedly into the family and she raised my amazing husband and taught him how to treat me. Not everyone is so lucky to actually love their in-laws so I really appreciate this and don’t take it for granted!
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I’m thankful for my Godmother, Kim, my best friend Courtney’s momma who is literally like a second mom to me and I love her whole family dearly ❤️ they’re a constant blessing. .

And Happy Mother’s Day to the moms out there like me who hold their babies in their hearts instead of their arms 👼🏻 You are celebrated today, too! #happymothersday
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I always thought I was disorganized, but the truth is I just had too much stuff. Because let’s be real, if organizing your stuff actually worked, wouldn’t you be done by now?
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When I started talking about minimalism instead of fashion, my engagement dropped dramatically. Like, 70% probably. It was pretty upsetting in the beginning, not gonna lie. .

But likes and comments and followers aren’t what matter. The people that followed me before followed me for something I’m not talking about anymore, so that change is really ok with me. I’m appealing to a new audience now and I love that. I want to provide value to you guys, it’s the only thing that motivates me. I don’t post just to post anymore. I just had to realize that the people that are left still want to hear what I have to say, so I keep going for you! Thank you for being here ❤️
  • I’ve really been enjoying my time away from social media, but I also still enjoy mindlessly scrolling through pretty pictures sometimes. Life is all about balance. I see a lot of my fellow bloggers also struggle with the balance of creating a successful page and knowing when to give ourselves a break. It can be overwhelming! .

I put up a new blog post today about why I decided to give up on my shopping ban and instead focus on a LOW buy year and not a NO buy year. The main reason is it makes more sense for my life because things have come up and I don’t want to guilt myself into not buying something if it will make my life a bit easier. Minimalism is not about deprivation, it’s about intentionality. You can see the post at DaniThom.com via the link in my bio ❤️

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