Almond-Crusted Chicken Salad With Honey Mustard Dressing

  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.

chicken, salt, braggs liquid aminos, cornstarch, white wine, lemon juice, baking soda, eggs, canola oil, almonds i, young, mayonnaise, mustard, honey, lemon juice, olive oil

Taken from www.yummly.com/recipe/Almond-crusted-Chicken-Salad-with-Honey-Mustard-Dressing-1644328 (may not work)

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