Food Recipes Crispy Chicken and Blue Cheese Salad Be the first to rate & review! This stellar salad features breaded chicken cutlets, crumbled blue cheese, and honey mustard dressing—what's not to like? By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on June 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 25 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts A great dinner salad needs to have a few things going on. First, there has to be a perfect starring ingredient. In the case of this recipe, that's chicken breast cutlets that are breaded and pan-fried to perfection. Next, there's got to be a pop of creamy, salty flavor. Enter crumbles of Stilton blue cheese, which is peppery enough to contrast the rich cutlets, but mild enough to convert blue cheese skeptics. Finally, it needs a killer dressing. Here, that's a honey mustard dressing that has lemon juice, too, bringing citrusy brightness to each bite. The resulting salad is tasty, delicious, and best of all? It comes together in under 30 minutes. Ingredients 2 large eggs ⅔ cup plain dry bread crumbs ¾ teaspoon kosher salt, divided 4 4-oz. chicken breast cutlets, patted dry ½ cup olive oil, divided 1 ½ tablespoons fresh lemon juice (from 1 lemon) ¾ teaspoon Dijon mustard ¾ teaspoon honey 4 ounces baby arugula (4 cups packed) 4 ounces blue cheese (such as Stilton), crumbled (about 1 cup) Directions Crack eggs into a shallow dish and beat with a fork. Combine bread crumbs and ¼ teaspoon salt in a separate shallow dish. Working with 1 cutlet at a time, dip in eggs and turn to fully coat; let excess drip off. Transfer cutlet to bread crumb mixture and turn to coat, pressing to adhere. Transfer cutlets to a large plate. Set a wire rack inside a rimmed baking sheet. Heat 3 tablespoons oil in a large skillet over medium-high. Add 2 cutlets to skillet; cook, flipping once, until deep golden brown, about 3 minutes per side. Transfer cutlets to rack and season with ⅛ teaspoon salt. Reduce heat to medium. Repeat with 3 tablespoons oil, remaining 2 cutlets, and ⅛ teaspoon salt. Whisk lemon juice, mustard, honey, and remaining ¼ teaspoon salt in a large bowl. Gradually whisk in remaining 2 tablespoons oil until smooth and combined. Add arugula and cheese; toss to lightly coat. Slice cutlets and serve over salad. Rate it Print Nutrition Facts (per serving) 581 Calories 40g Fat 17g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 581 % Daily Value * Total Fat 40g 51% Saturated Fat 10g 50% Cholesterol 179mg 60% Sodium 810mg 35% Total Carbohydrate 17g 6% Dietary Fiber 1g 4% Total Sugars 3g Protein 39g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.