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Ingredients
- Honey Crisp Chicken
- Lettuce
- Tomato
- Corn
- Avocado
- Cheese
- Almonds
- Salt
- Pepper
Dressing
- Honey mustard dressing
See recipe card for quantities.
Substitutions
Variations
Equipment
Storage
Store salad in an airtight container in the refrigerator without dressing for 2-3 days. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.
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FAQ
📖 Recipe
Honey Crisp Chicken Salad
Save RecipeEquipment
- Salad bowl
- Salad tongs
- Colander
- Oil and vinegar dispensers
- Deep Fryer
Ingredients
- Honey Crisp Chicken
- Lettuce
- Tomato
- Corn
- Avocado
- Cheese
- Almonds
- Salt (or to taste)
- Pepper (or to taste)
Instructions
Protein
- Cook chicken to a safe internal temperature of 165 °F 74 °C *See food safety guidelines below
Dressing
- In a small bowl, whisk together the dressing ingredients. Set aside.
Salad
- Wash lettuce and set it aside to drain in a colander.
- Wash remaining produce and cut into small salad sized portions.
- Assemble salad with all ingredients.
- Drizzle prepared dressing on top.
- Gently toss the salad and serve immediately.
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Food Safety
Cook chicken to a minimum internal temperature of 165 °F (74 °C)
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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