Almond-crusted Chicken Salad with Honey Mustard Dressing


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
for Honey Mustard Dressing:
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)


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.
Trim fat from chicken breasts and slice into four 4 pieces. With a kitchen mallet or your fists, pound each piece to an even ¼ to ½-inch thick.
In a bowl, combine salt, liquid aminos, 2 tablespoons of the corn starch, white wine, baking soda and 2 tablespoons of lemon juice. Add chicken and stir to coat completely. Allow to sit for 3-5 minutes. 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.
In a 12-inch frying pan, heat ½-inch (it might take less) oil over medium-high heat. 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). Drain on paper towels.
Slice and toss with spinach and honey mustard dressing to taste, adding about 1 tablespoon at a time. Sprinkle with freshly ground pepper and serve immediately.


Another hot day, another evening of kitchen avoidance. With leftover goodies from our Sesame Chicken Lettuce Wraps, we threw together a light and creamy salad of almond-crusted chicken and honey mustard dressing. Although a little messy to prepare, it is super easy to make and another meal we can easily put together in less than 15 minutes. Who doesn’t love a big salad?


4.0 salads


Monday, June 13, 2011 - 9:58pm


Related Cooking Videos