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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)

  •  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)

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