Almond-crusted Chicken Salad with Honey Mustard Dressing
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.
Diets
Ingredients
boneless/skinless chicken breast halves
3
salt
1 teaspoon
braggs liquid aminos
2 teaspoons
cornstarch
5 tablespoons
white wine
1 teaspoon
lemon juice
2 tablespoons
baking soda
0.5 teaspoon
eggs
2 large
canola oil
4 servings
almonds
2 cups
young spinach
8 ounces
mayonnaise
0.25 cup
mustard
1 tablespoon
honey
1 tablespoon
lemon juice
0.5 tablespoon
rice wine vinegar
2 tablespoons
Cooking in Steps
-
1To 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
mayonnaise
mustard
honey
whisk
bowl -
2Trim 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
-
3In a bowl, combine salt, liquid aminos, 2 tablespoons of the corn starch, white wine, baking soda and 2 tablespoons of lemon juice.
baking soda
corn starch
lemon juice
white wine
salt
bowl -
4Add chicken and stir to coat completely. Allow to sit for 3-5 minutes.
whole chicken
-
5Transfer 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
whole chicken
egg
bowl -
6In a 12-inch frying pan, heat -inch (it might take less) oil over medium-high heat.
cooking oil
frying pan -
7Spread 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
almonds
whole chicken
nuts
cooking oil
-
8Drain on paper towels.
paper towels -
9Slice and toss with spinach and honey mustard dressing to taste, adding about 1 tablespoon at a time.
honey mustard
spinach
-
10Sprinkle with freshly ground pepper and serve immediately.
ground black pepper
