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Sunday, August 6, 2017

Chicken Salad with Grapes, Honey, Almonds, and Broccoli

Time   :20 Minutes       Makes 4 to 6 servings

2     large eggs, lightly beaten
 6   (4-oz.) chicken cutlets, 1/4 to 1/2 inch thick 
1-1/2    cups seasoned breadcrumbs
 1/2     cup apple cider vinegar  2 tablespoons honey
 1    tablespoon Dijon mustard
 1/2     teaspoon kosher salt 
4    teaspoon freshly ground black pepper
 1/2     cup olive oil 
1 (5-oz.)     package spring lettuce mix 
3     cups broccoli florets 
1/2    cup halved seedless red grapes 
1/2    cup halved seedless green grapes 1/2 cup sliced honey-roasted almonds

1 .  Preheat oven to 425°. Whisk together eggs and 3 Tbsp. water in a small bowl. Dip chicken in egg mixture, and dredge in breadcrumbs, pressing firmly to adhere. Place on an aluminum foil-lined baking sheet. Bake 15 minutes or until chicken is brown and done.

 2 .  Meanwhile, whisk together vinegar, honey, Dijon mustard, salt, pepper, and olive oil. Toss together lettuce, broccoli, red grapes, and green grapes; season with salt and pepper. Top with chicken and sliced almonds; serve with vinaigrette.
Heart Healthy

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