Indulge in the ultimate flavor and texture experience with this incredible My recipe brings together succulent, golden-fried chicken with crisp mixed greens, juicy cherry tomatoes, and sweet corn, all drizzled with a vibrant, tangy honey mustard dressing. It's a satisfying, wholesome, and delightfully delicious meal that's perfect for lunch or a light dinner, crafted to be completely halal-friendly.
📜 Ingredients
For the Crispy Chicken:
2 boneless, skinless chicken breasts (about 1 lb), cut into 1-inch pieces
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon salt
1 large egg
2 tablespoons milk (any kind, e.g., dairy or plant-based)
2-3 cups vegetable oil, for frying (or enough to submerge chicken)
For the Tangy Honey Mustard Dressing:
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
1 tablespoon water (or milk, for thinner consistency)
Pinch of salt
Pinch of black pepper
For the Salad:
5 oz (approx. 5-6 cups) mixed greens
1 cup cherry tomatoes, halved
1/2 cup canned sweet corn, drained
📝 Instructions
- Prepare the Chicken: In a shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. In another shallow bowl, whisk the egg and milk. Dip each chicken piece first into the egg mixture, allowing excess to drip off, then dredge thoroughly in the flour mixture, ensuring it's fully coated. Set aside.
- Fry the Chicken: Heat the vegetable oil in a large skillet or deep pot over medium-high heat until it reaches 350°F (175°C). Carefully add the breaded chicken pieces in batches, without overcrowding, and fry for 4-6 minutes, or until golden brown, crispy, and cooked through (internal temperature 165°F/74°C). Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, water, salt, and pepper until smooth and well combined. Taste and adjust seasonings as needed.
- Assemble the Salad: In a large bowl, combine the mixed greens, halved cherry tomatoes, and drained sweet corn.
- Serve: Divide the salad greens among serving plates. Top generously with the warm crispy chicken pieces. Drizzle the tangy honey mustard dressing over the salad just before serving. Enjoy immediately!
💡 Chef's Tips
- For a lighter option, you can bake or air fry the breaded chicken instead of deep frying. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway, or air fry at 375°F (190°C) for 10-12 minutes until golden and crisp.
- Feel free to customize your salad with other favorite halal-friendly toppings like sliced cucumbers, bell peppers, shredded carrots, or even a sprinkle of toasted sunflower seeds for extra crunch.
