Almond-crusted Chicken Salad with Honey Mustard Dressing

Almond-crusted Chicken Salad with Honey Mustard Dressing

  Ready in : 45 mins

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.

Ingredients

boneless/skinless chicken breast halves

boneless/skinless chicken breast halves

3

salt

salt

1 teaspoon

braggs liquid aminos

braggs liquid aminos

2 teaspoons

cornstarch

cornstarch

5 tablespoons

white wine

white wine

1 teaspoon

lemon juice

lemon juice

2 tablespoons

baking soda

baking soda

0.5 teaspoon

eggs

eggs

2 large

canola oil

canola oil

4 servings

almonds

almonds

2 cups

young spinach

young spinach

8 ounces

mayonnaise

mayonnaise

0.25 cup

mustard

mustard

1 tablespoon

honey

honey

1 tablespoon

lemon juice

lemon juice

0.5 tablespoon

rice wine vinegar

rice wine vinegar

2 tablespoons

Cooking in Steps

  1. 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.

    lemon juice

    lemon juice

    mayonnaise

    mayonnaise

    mustard

    mustard

    honey

    honey

    whisk
    whisk
    bowl
    bowl
  2. 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.

    chicken breast

    chicken breast

  3. 3
    In a bowl, combine salt, liquid aminos, 2 tablespoons of the corn starch, white wine, baking soda and 2 tablespoons of lemon juice.

    baking soda

    baking soda

    corn starch

    corn starch

    lemon juice

    lemon juice

    white wine

    white wine

    salt

    salt

    bowl
    bowl
  4. 4
    Add chicken and stir to coat completely. Allow to sit for 3-5 minutes.

    whole chicken

    whole chicken

  5. 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.

    corn starch

    corn starch

    whole chicken

    whole chicken

    egg

    egg

    bowl
    bowl
  6. 6
    In a 12-inch frying pan, heat -inch (it might take less) oil over medium-high heat.

    cooking oil

    cooking oil

    frying pan
    frying pan
  7. 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).

    brown sugar

    brown sugar

    almonds

    almonds

    whole chicken

    whole chicken

    nuts

    nuts

    cooking oil

    cooking oil

  8. 8
    Drain on paper towels.

    paper towels
    paper towels
  9. 9
    Slice and toss with spinach and honey mustard dressing to taste, adding about 1 tablespoon at a time.

    honey mustard

    honey mustard

    spinach

    spinach

  10. 10
    Sprinkle with freshly ground pepper and serve immediately.

    ground black pepper

    ground black pepper