Almond-Crusted Chicken Salad With Honey Mustard Dressing Recipe

Name: Almond-Crusted Chicken Salad With Honey Mustard Dressing
Prep time: 15 min
Cook time: 30 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 spinach young, 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

Servings: persons

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 spinach young, 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

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 1/4 to 1/2-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. 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.
4
In a 12-inch frying pan, heat 1/2-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.
5
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.

884

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 boneless skinless chicken breast halves, 1 teaspoon salt, 2 teaspoons braggs liquid aminos or soy sauce, 5 tablespoons cornstarch divided, and more.

Yes, Almond-Crusted Chicken Salad With Honey Mustard Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Almond-Crusted Chicken Salad With Honey Mustard Dressing

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