Ingredients: Salad2 large eggs, lightly beaten1 1/2 cup seasoned breadcrumbs6 (4oz.) chicken cutlets (1/4-1/2″ thick)1 (5oz) package mixed greensbroccoli floretsred seedless grapes (halved)green seedless grapes (halved)roasted almonds (spread on baking sheet, single layer, and bake at 350 degrees until browned) Preheat oven to 425 Whisk together eggs and 3T water in a bowl. Place breadcrumbs in separate bowl. Dip Chicken in egg mixture and dredge in breadcrumbs, pressing firmly to adhere Place on aluminum foil-lined baking sheet Bake 15 minutes or until chicken is brown and done Dressing 1/2 cup Serrano Honey balsamic 2 T honey 1 T Dijon mustard 1/2 t kosher salt 1/4 t. freshly ground black pepper 1/2 cup EVOO (extra virgin olive oil) Combine all ingredients in a jar with lid and shake. Modified recipe from Southern Living Magazine (September 2015 issue)
Chicken Salad with Grapes, Almonds and Broccoli
Ingredients:
Salad
2 large eggs, lightly beaten
1 1/2 cup seasoned breadcrumbs
6 (4oz.) chicken cutlets (1/4-1/2″ thick)
1 (5oz) package mixed greens
broccoli florets
red seedless grapes (halved)
green seedless grapes (halved)
roasted almonds (spread on baking sheet, single layer, and bake at 350 degrees until browned)
Dressing
Combine all ingredients in a jar with lid and shake.
Modified recipe from Southern Living Magazine (September 2015 issue)