Almond-crusted Chicken Salad with Honey Mustard Dressing
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 85.26
- Health score: 52.00
- Weight Watcher points: 16.00
Summary
If you have approximately 45 minutes to spend in the kitchen, Almond-crusted Chicken Salad with Honey Mustard Dressing might be an outstanding gluten free and dairy free recipe to try. This main course has 593 calories, 33g of protein, and 41g of fat per serving. This recipe serves 4. For $2.59 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. A mixture of boneless/skinless chicken breast halves, eggs, rice wine vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is tremendous. If you like this recipe, take a look at these similar recipes: Honey Mustard Pretzel Crusted Chicken Salad with Spicy Honey Mustard Dressing, Rainbow Chicken Salad with Almond Honey Mustard Dressing, and Almond Crusted Chicken Bites with Honey Mustard Dip.
Ingredients
boneless/skinless chicken breast halves3
salt1 teaspoon
braggs liquid aminos2 teaspoons
cornstarch5 tablespoons
white wine1 teaspoon
lemon juice2 tablespoons- baking soda0.5 teaspoon
eggs2 large
canola oil4 servings
almonds2 cups
young spinach8 ounces
mayonnaise0.25 cup
mustard1 tablespoon
honey1 tablespoon- lemon juice0.5 tablespoon
rice wine vinegar2 tablespoons
Instructions
Step 1
To make Dressing: In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator until ready to use.
Step 2
Trim fat from chicken breasts and slice into four 4 pieces. With a kitchen mallet or your fists, pound each piece to an even to -inch thick.
Step 3
In a bowl, combine salt, liquid aminos, 2 tablespoons of the corn starch, white wine, baking soda and 2 tablespoons of lemon juice.
Step 4
Add chicken and stir to coat completely. Allow to sit for 3-5 minutes.
Step 5
Transfer chicken to a plate. In the same bowl, beat two eggs and slowly add the remaining 3 tablespoons of cornstarch. This will keep the corn starch from clumping.
Step 6
In a 12-inch frying pan, heat -inch (it might take less) oil over medium-high heat.
Step 7
Spread almonds (and brown sugar should you choose). Press chicken into nuts/mixture, coating both sides evenly, then carefully lay chicken in oil. Cook until browned, turning once, 2-4 minutes total (cooking time will vary).
Step 8
Drain on paper towels.
Step 9
Slice and toss with spinach and honey mustard dressing to taste, adding about 1 tablespoon at a time.
Step 10
Sprinkle with freshly ground pepper and serve immediately.
Categories
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, dairy free