PAN FRIED CHICKEN SALAD WITH BOURBON HONEY MUSTARD DRESSING

Servings: 4 • Prep Time: 15 mins • Cook Time: 15 mins

Chicken:

2 Chicken Breasts

2 Tbsp Sweet Applewood Barbecue Rub & Seasoning

1 tsp Smokey Bacon Sea Salt

½ cup Buttermilk

2 Eggs, beaten

1 cup Flour

3 Tbsp Maple-Wood Smoked Bacon Infused Olive Oil

Bourbon Honey Mustard Dressing:

¼ cup Yellow Mustard

2 Tbsp Honey

2 Tbsp Bourbon Barrel Aged Balsamic

¼ tsp Smokey Bacon Sea Salt

For the Salad:

1 Head Romaine Lettuce, chopped

½ cup Cherry Tomatoes, halved

1 cup Cucumbers, sliced

¼ Medium Red Onion, thinly sliced

⅓ cup Cheddar Cheese, grated

4 Slices Cooked Bacon, chopped

Directions:

1. Butterfly the chicken by cutting horizontally through the middle of each breast. Season with Sweet Applewood Barbecue Rub and Smokey Bacon Sea Salt, then place in a medium bowl. Top with buttermilk, turn to coat, and marinate for at least 20 minutes and up to 6 hours.

2. Set up two shallow bowls — one with beaten eggs, one with flour. Dredge the chicken by dipping first in egg, then in flour. Shake off excess and let rest on a wire rack for 5-10 minutes.

3. In a large skillet over medium heat, warm the Maple-Wood Smoked Bacon Infused Olive Oil. Add chicken and cook 5-6 minutes per side until golden brown and cooked through. Let rest 10 minutes, then slice into strips.

4. In a small bowl, whisk together mustard, honey, Bourbon Barrel Aged Balsamic, and Smokey Bacon Sea Salt.

5. Arrange lettuce on a platter and top with tomatoes, cucumbers, red onion, cheddar, bacon, and sliced chicken. Drizzle with dressing and enjoy!

Bring the smokehouse home with our Maple-Wood Smoked Bacon Infused Olive Oil — available in 100ml, 250ml, 500ml, and 750ml. Pair with our Bourbon Barrel Aged Balsamic — available in 100ml, 250ml, 500ml, and 750ml.