Almond-crusted Chicken Salad with Honey Mustard Dressing

Name: Almond-crusted Chicken Salad with Honey Mustard Dressing
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 4
Cuisine: Asian
Ingredients: 3 pieces Chicken Breast (3 boneless/skinless chicken breast halves); 1 tsp Table Salt (1 teaspoon salt); 2 tsp Braggs Liquid Aminos (2 teaspoons Braggs Liquid Aminos (or soy sauce)); 5 tbsp Cornstarch (5 tablespoons cornstarch, divided); 1 tsp White Wine (1 teaspoon white wine); 2 ½ tbsp Lemon Juice (2 tablespoons lemon juice + 1/2 tablespoon lemon juice); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); 2 pieces Egg (2 large eggs); 0 pieces Canola Oil (Canola oil for frying); 2 cup Almonds (2 cups sliced almonds (I threw a couple tablespoons of brown sugar in mix)); 8 oz Spinach (8 ounces young spinach, cleaned and destemmed); ¼ cup Mayonnaise (1/4 cup mayonnaise); 1 tbsp Yellow Mustard (1 tablespoon prepared mustard); 1 tbsp Honey (1 tablespoon honey); 2 tbsp Rice Vinegar (2 tablespoons olive oil or rice wine vinegar (optional if you want to thin it out, which we recommend)) — optional

24 minAsian

Servings4

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Gluten Free
Dairy Free

Ingredients

For 4 servings

Chicken Breast3 pieces · 3 boneless/skinless chicken breast halves
Table Salt1 tsp · 1 teaspoon salt
Braggs Liquid Aminos2 tsp · 2 teaspoons Braggs Liquid Aminos (or soy sauce)
Cornstarch5 tbsp · 5 tablespoons cornstarch, divided
White Wine1 tsp · 1 teaspoon white wine
Lemon Juice2 ½ tbsp · 2 tablespoons lemon juice + 1/2 tablespoon lemon juice
Bicarbonate of Soda½ tsp · 1/2 teaspoon baking soda
Egg2 pieces · 2 large eggs
Canola Oil0 pieces · Canola oil for frying
Almonds2 cup · 2 cups sliced almonds (I threw a couple tablespoons of brown sugar in mix)
Spinach8 oz · 8 ounces young spinach, cleaned and destemmed
Mayonnaise¼ cup · 1/4 cup mayonnaise
Yellow Mustard1 tbsp · 1 tablespoon prepared mustard
Honey1 tbsp · 1 tablespoon honey
Rice Vinegar2 tbsp · 2 tablespoons olive oil or rice wine vinegar (optional if you want to thin it out, which we recommend) · optional

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Steps

1To make Dressing: In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator until ready to use.
2Trim fat from chicken breasts and slice into four 4 pieces. With a kitchen mallet or your fists, pound each piece to an even to -inch thick.
3In a bowl, combine salt, liquid aminos, 2 tablespoons of the corn starch, white wine, baking soda and 2 tablespoons of lemon juice.
4Add chicken and stir to coat completely. Allow to sit for 3-5 minutes.
5Transfer 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.
6In a 12-inch frying pan, heat -inch (it might take less) oil over medium-high heat.
7Spread 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).
8Drain on paper towels.
9Slice and toss with spinach and honey mustard dressing to taste, adding about 1 tablespoon at a time.
10Sprinkle with freshly ground pepper and serve immediately.