lunch

Almond-crusted Chicken Salad with Honey Mustard Dressing

Name: Almond-crusted Chicken Salad with Honey Mustard Dressing
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 boneless/skinless chicken breast halves; 1 teaspoon salt; 2 teaspoons Braggs Liquid Aminos (or soy sauce); 5 tablespoons cornstarch, divided; 1 teaspoon white wine; 2 tablespoons lemon juice; 1/2 teaspoon baking soda; 2 large eggs; Canola oil for frying; 2 cups sliced almonds (I threw a couple tablespoons of brown sugar in mix); 8 ounces young spinach, cleaned and destemmed; 1/4 cup mayonnaise; 1 tablespoon prepared mustard; 1 tablespoon honey; 1/2 tablespoon lemon juice; 2 tablespoons olive oil or rice wine vinegar (optional if you want to thin it out, which we recommend)

“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.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Boneless/skinless chicken breast halves3
Salt1 tsp
Braggs liquid aminosor soy sauce2 tsp
Cornstarchdivided5 tbsp
White wine1 tsp
Lemon juice2 tbsp
Baking soda½ tsp
Eggslarge2 large
Canola oil4 servings
AlmondsI threw a couple tablespoons of brown sugar in mix2 cups
Young spinachcleaned and destemmed8 oz
Mayonnaise¼ cup
Mustard1 tbsp
Honey1 tbsp
Lemon juice½ tbsp
Rice wine vinegaroptional · if you want to thin it out, which we recommend2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 45 min

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

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