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This crispy chicken salad is packed with all your favorites and topped with a perfectly sweet tangy honey mustard dressing! This is the salad I grew up loving, finally made paleo with a Whole30 option! Crispy grain-free “breaded” chicken is tossed with greens, bacon, chopped eggs, tomatoes and avocado to make it just like the classic.
A good crispy chicken salad is a meal I will choose above anything else!
But, it’s basically impossible to get gluten free (and definitely not paleo!) one from a restaurant. I’m sure you might have noticed!
So, we’ll make our own then, and it will be JUST as good!
Seasoned “breaded” crispy chicken, bacon, greens, tomatoes, avocado, hardboiled eggs, and a paleo friendly honey mustard dressing.
I even created a Whole30 version that sweetens the dressing with dates if you’re doing the Whole30!
Let’s get into all the recipe details 🙂
What You Need to Make This Crispy Chicken Salad
Dressing:
raw honey OR datesstone ground mustard or dijonfresh lemon juiceavocado oil or olive oilsea salt and freshly ground black pepper
chicken:
boneless skinless chicken breastsblanched almond flourarrowroot or tapioca flour sea salt and freshly ground black pepperrefined coconut oil or avocado oilegg
salad:
baconavocadoeggscherry tomatoessalad greens
How to Make This Paleo Crispy Chicken Salad with Honey Mustard
I like to prepare this first to have it ready.
For the version with honey, whisk all ingredients except for the oil in a bowl, then, slowly stream oil into the bowl while continuing to whisk until fully combined.
Have your bacon and eggs cooked, crumbled, sliced and ready to go before making the chicken. See below for my methods.
Mix almond and arrowroot flours in a shallow bowl and add the salt and pepper.
In a separate shallow bowl, whisk the egg with 1 teaspoon of water. Sprinkle the chicken lightly with additional sea salt and pepper.
Dredge the chicken in the egg and dry mixture, then fry in the sizzling hot oil in the skillet until golden brown on both sides.
Remove chicken to a cutting board and allow to cool a bit, then slice into bite size pieces.
Assemble the salad – in a large serving bowl arrange the greens with the bacon, sliced eggs, tomatoes, avocado, and chicken.
Drizzle with the dressing and serve immediately with dressing drizzled over or on the side for dipping.
How to Make the Dressing with Dates {Instead of Honey, for Whole30}
For the Whole30 version, place the dates, water, mustard, and lemon juice in a high speed blender or food processor and blend on high until pureed.
Then, with the blender continuing to run, slowly stream in the oil until fully combined. Taste and season with salt and pepper.
How to Bake Bacon
I like to cook my bacon in the oven – place on a parchment lined baking sheet and bake at 400°F for 15-18 minutes depending on your bacon and preference.
For medium-thick bacon this usually takes no more than 17 minutes.
My Method for Hardboiled Eggs
place in a medium saucepan and cover with water, then bring to a boil. Turn off the heat and cover.
Allow the eggs to steam in the covered pot for 13-15 minutes, then transfer the eggs to a bowl of ice water to cool, then peel.
Crispy Chicken Salad with Honey Mustard Dressing {Paleo, Whole30 Option}
Crispy Chicken Salad with Honey Mustard Dressing {Paleo, Whole30 Option}
This crispy chicken salad is packed with all your favorites and topped with a perfectly sweet tangy honey mustard dressing! This is the salad I grew up loving, finally made paleo! Crispy grain-free “breaded” chicken is tossed with greens, bacon, chopped eggs, tomatoes and avocado to make it just like the classic.
Prep Time: 20 minutesCook Time: 20 minutesTotal Time: 40 minutesCourse:Dinner/LunchCuisine:Paleo, Whole30 OptionServings: 6 
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Ingredients
Dressing:
2tablespoons raw honeymelted (if firm) *see notes for Whole301/4cupstone ground mustardor any mustard of your choice1 1/2tablespoonsfresh lemon juice3tablespoonsolive oilor avocado oilsea salt and black pepperto taste
Chicken:
1lbboneless skinless chicken breastssliced into strips3/4cupblanched almond flour1/4cuparrowroot flouror tapioca3/4teaspoonsea salt1/4teaspoonfreshly ground black pepper1largeeggwhisked3-4tablespoonsrefined coconut oilor avocado
Salad:
4-6slicesnitrate free baconcooked and crumbled**1 medium avocadosliced 4largeeggshardboiled and sliced***3/4cupcherry tomatoeshalved5oz containersalad greens or the equivalent fresh greens
Instructions
Dressing:
I like to prepare this first to have it ready. For the version with honey, whisk all ingredients except for the oil in a bowl, then, slowly stream oil into the bowl while continuing to whisk until fully combined.
For the Whole30 version, place dates, water, mustard, and lemon juice in a high speed blender or food processor and blend on high until pureed. Then, with the blender continuing to run, slowly stream in the oil until fully combined. Taste and season with salt and pepper.
For the Salad:
Have your bacon and eggs cooked, crumbled, sliced and ready to go before making the chicken.
Mix almond and arrowroot flours in a shallow bowl and add the salt and pepper. In a separate shallow bowl, whisk the egg with 1 teaspoon of water. Sprinkle the chicken lightly with additional sea salt and pepper.
Heat a large skillet over medium-high heat and add the oil. Once sizzling hot, (breading with soften and fall off if oil isn’t hot enough) dip a piece of chicken in the egg, shaking off excess, coat with dry mixture, and place in the skillet. Repeat with all chicken pieces.
Cook on one side until golden brown, about 3 mins, adjusting the heat if necessary. Turn carefully using tongs so as not to lose the breading. Cook on the second side until golden brown on the outside and cooked through inside – about 5 minutes total depending on thickness.
Remove chicken to a cutting board and allow to cool a bit, then slice into bite size pieces.
Assemble the salad – in a large serving bowl arrange the greens with the bacon, sliced eggs, tomatoes, avocado, and chicken. Drizzle with dressing and serve immediately with dressing drizzled over or on the side for dipping. Enjoy!
Recipe Notes
*For Whole30 version, use 1/4 cup packed pitted medjool dates, softened + 2 1/2 tablespoons water.
**I like to cook my bacon in the oven – place on a parchment lined baking sheet and bake at 400°F for 15-18 minutes depending on your bacon and preference. Drain on paper towels.
***My method for hardboiling eggs: place in a medium saucepan and cover with water, then bring to a boil. Turn off the heat and cover. Allow the eggs to steam in the covered pot for 13-15 minutes, then transfer the eggs to a bowl of ice water to cool, then peel.
Nutrition
Calories: 476kcalCarbohydrates: 19gProtein: 28gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 213mgSodium: 660mgPotassium: 634mgFiber: 5gSugar: 7gVitamin A: 669IUVitamin C: 16mgCalcium: 76mgIron: 2mg
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Want More Paleo and Whole30 Salad Recipes? Try One of These!
Kale Chicken Caesar Salad
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Grilled Chicken Cobb Salad with Honey Dion Dressing
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