Sweet, smoky and irresistibly crunchy
Sometimes I crave a salad that doesn’t feel like one. This fried chicken salad with honey mustard and bacon fits the bill perfectly — crisp lettuce, crunchy fried chicken, salty bacon, and a dressing that clings to every bite. The honey mustard walks that fine line between sweet and sharp, making the dish taste indulgent yet balanced.
If you’ve been exploring my easy to make fried chicken salads collection, you’ll notice how each one captures a different mood. This version is my go-to when I want comfort without heaviness, especially when paired with something crisp and cold to drink.
It sits somewhere between the tangy charm of my crispy chicken salad with buttermilk dressing and the freshness of my healthy fried chicken salad with avocado. If you like the smoky depth bacon adds, you’ll enjoy this one most of all.
The balance of flavour and texture
The key here is restraint. The honey mustard dressing is bold enough to stand out but not so heavy that it masks the crisp chicken or salty bacon. I whisk a touch of vinegar into mine for bite and use streaky bacon for its balance of fat and flavour.
The texture mix is what makes it. Crunchy chicken, soft avocado, chewy bacon, and crisp lettuce all in one forkful. I sometimes add a few toasted seeds on top for extra crunch, though that’s optional.
Ingredients
For the chicken:
- 400 g chicken breasts, sliced
- 250 ml buttermilk
- 1 tsp garlic granules
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tsp salt
- 100 g plain flour
- 50 g cornflour
- Vegetable oil for frying
For the salad:
- 1 romaine lettuce, chopped
- 1 avocado, sliced
- 150 g cherry tomatoes, halved
- 80 g streaky bacon, cooked until crisp and crumbled
- 1 small red onion, sliced
For the honey mustard dressing:
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 2 tbsp mayonnaise
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
- Salt and pepper to taste
Ingredient notes
The double mustard gives the dressing depth — Dijon for creaminess, wholegrain for bite. The vinegar sharpens everything up, stopping the honey from tipping into sweetness. Use runny honey if possible; it blends more easily with the oil.
I prefer frying the bacon in the same pan I use later for the chicken, after wiping out most of the fat. It leaves a whisper of smoky flavour that carries through the entire dish.
Equipment needed
A heavy frying pan is all you need. A slotted spoon helps lift the chicken cleanly out of the oil. A large salad bowl gives enough room to toss the ingredients gently without bruising the leaves.
You’ll also need a small whisk or fork for emulsifying the dressing and a tray lined with kitchen paper for resting the cooked chicken and bacon.
Instructions
Combine chicken, buttermilk, garlic granules, paprika, pepper, and salt in a bowl. Marinate for at least 30 minutes. Mix the flour and cornflour in another bowl. Heat oil in a frying pan to around 170°C. Dredge the chicken in the flour mixture and fry in batches until golden and crisp, about 6–8 minutes per side. Drain on kitchen paper.
Whisk together honey, Dijon mustard, wholegrain mustard, mayonnaise, vinegar, and olive oil until smooth. Adjust seasoning with salt and pepper.
Toss lettuce, tomatoes, and onion with half of the dressing. Add the sliced chicken, avocado, and crumbled bacon. Drizzle with the remaining dressing just before serving.
Technique insights
The coating benefits from being pressed gently into the flour mixture rather than just dusted. This helps it stick and crisp evenly. Avoid crowding the pan; it keeps the oil hot and the coating light. For bacon that stays crisp even after adding to the salad, let it cool completely on a rack before crumbling. It keeps its texture far better than if you drain it on paper towels.
What to serve with fried chicken salad with honey mustard and bacon
This salad already feels like a complete meal, but it pairs nicely with roasted potatoes or crusty bread. The sweetness of the dressing goes well with roasted vegetables too, particularly carrots or parsnips. If you’re hosting lunch outdoors, serve it with lemonade or a dry cider. Both play beautifully with the tang of the mustard and the salt of the bacon.
Wine and beer pairings
A chilled Riesling works surprisingly well here, echoing the honey notes while cutting through the fat of the bacon. A Sauvignon Blanc, with its bright acidity, brings out the freshness of the lettuce and tomatoes. For beer, try a pale ale to complement the smoky elements or a crisp pilsner for a refreshing contrast. Both balance the richness of the dressing beautifully.
Frequently asked questions
Can I make the dressing ahead?
Yes, it keeps in the fridge for up to a week. Just shake it before using, as the oil and vinegar can separate.
Can I bake the chicken instead?
Absolutely. For a lighter version, check my oven baked chicken salad bowl, which delivers similar flavour without the frying.
Can I make it gluten-free?
Use a gluten-free flour blend and check that your mustards and mayonnaise are certified gluten-free.
Can I skip the bacon?
Yes, but consider adding roasted chickpeas for crunch and savoury flavour instead.
Tips for success with fried chicken salad with honey mustard and bacon
Make the dressing first so the flavours meld while you fry. Toss the salad just before serving to keep the leaves crisp. Don’t drench it — the dressing’s power is in its balance, not abundance. Cut the bacon into small pieces before frying if you want evenly crisp bits throughout the salad. It cooks faster and scatters beautifully across the top.
Recipe variations
Swap bacon for smoked salmon if you prefer a lighter protein or add chopped pecans for extra texture. A handful of grated cheddar gives a lovely savoury edge. For more sweetness, add sliced apples or pears. Their crispness pairs beautifully with the fried coating and tangy dressing.
Storage and reheating for fried chicken salad with honey mustard and bacon
Keep the fried chicken and salad separate. Store chicken in the fridge for up to three days and reheat in the oven at 180°C for 10 minutes to restore crispness. The dressing will last up to a week in a sealed jar.
Health benefits
This salad balances protein from chicken and bacon with heart-healthy fats from avocado and olive oil. Honey provides natural sweetness, and the vegetables add fibre and antioxidants. Using buttermilk and cornflour for the coating keeps the chicken light rather than greasy. For a lighter take, you can oven bake or air fry the chicken and reduce the honey slightly without losing the dish’s character.
Fried Chicken Salad with Honey Mustard and Bacon
Ingredients
For the chicken
- 400 g chicken breasts sliced
- 250 ml buttermilk
- 1 tsp garlic granules
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tsp salt
- 100 g plain flour
- 50 g cornflour
- Vegetable oil for frying
For the salad
- 1 romaine lettuce chopped
- 1 avocado sliced
- 150 g cherry tomatoes halved
- 80 g streaky bacon cooked until crisp and crumbled
- 1 red onion small, sliced
For the honey mustard dressing
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 2 tbsp mayonnaise
- 2 tbsp white wine vinegar
- 3 tbsp olive oil extra virgin
- Salt and pepper to taste
Instructions
- Combine chicken, buttermilk, garlic granules, paprika, pepper, and salt in a bowl. Marinate for at least 30 minutes. Mix the flour and cornflour in another bowl. Heat oil in a frying pan to around 170°C. Dredge the chicken in the flour mixture and fry in batches until golden and crisp, about 6–8 minutes per side. Drain on kitchen paper.
- Whisk together honey, Dijon mustard, wholegrain mustard, mayonnaise, vinegar, and olive oil until smooth. Adjust seasoning with salt and pepper.
- Toss lettuce, tomatoes, and onion with half of the dressing. Add the sliced chicken, avocado, and crumbled bacon. Drizzle with the remaining dressing just before serving.