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Almond-crusted Chicken Salad with Honey Mustard Dressing

 
One serving costs about $2.59 One serving costs about $2.59

$2.59 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:85%

Spoonacular Score: 85%

 

If you have approximately 45 minutes to spend in the kitchen, Almond-crusted Chicken Salad with Honey Mustard Dressing might be an outstanding gluten free and dairy free recipe to try. This main course has 593 calories, 33g of protein, and 41g of fat per serving. This recipe serves 4. For $2.59 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. A mixture of boneless/skinless chicken breast halves, eggs, rice wine vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is tremendous. If you like this recipe, take a look at these similar recipes: Honey Mustard Pretzel Crusted Chicken Salad with Spicy Honey Mustard Dressing, Rainbow Chicken Salad with Almond Honey Mustard Dressing, and Almond Crusted Chicken Bites with Honey Mustard Dip.

Ingredients

Servings:
3
3  boneless/skinless chicken breast halves
boneless/skinless chicken breast halves
1 tsp
1 tsp salt
salt
2 tsps
2 tsps braggs liquid aminos
braggs liquid aminos
5 Tbsps
5 Tbsps cornstarch
cornstarch
1 tsp
1 tsp white wine
white wine
2 Tbsps
2 Tbsps lemon juice
lemon juice
0.5 tsps
0.5 tsps baking soda
baking soda
2 large
2 large eggs
eggs
some
some canola oil
canola oil
2 cups
2 cups almonds
almonds
8 ounces
8 ounces young spinach
young spinach
0.25 cup
0.25 cup mayonnaise
mayonnaise
1 Tbsp
1 Tbsp cooked mustard
cooked mustard
1 Tbsp
1 Tbsp honey
honey
0.5 Tbsps
0.5 Tbsps lemon juice
lemon juice
2 Tbsps
2 Tbsps rice wine vinegar
rice wine vinegar
3  boneless/skinless chicken breast halves
3
boneless/skinless chicken breast halves
1 tsp salt
1 tsp
salt
2 tsps braggs liquid aminos
2 tsps
braggs liquid aminos
5 Tbsps cornstarch
5 Tbsps
cornstarch
1 tsp white wine
1 tsp
white wine
2 Tbsps lemon juice
2 Tbsps
lemon juice
0.5 tsps baking soda
0.5 tsps
baking soda
2 large eggs
2 large
eggs
some canola oil
some
canola oil
2 cups almonds
2 cups
almonds
8 ounces young spinach
8 ounces
young spinach
0.25 cup mayonnaise
0.25 cup
mayonnaise
1 Tbsp cooked mustard
1 Tbsp
cooked mustard
1 Tbsp honey
1 Tbsp
honey
0.5 Tbsps lemon juice
0.5 Tbsps
lemon juice
2 Tbsps rice wine vinegar
2 Tbsps
rice wine vinegar

Equipment

paper towels
paper towels
frying pan
frying pan
whisk
whisk
bowl
bowl
paper towels
paper towels
frying pan
frying pan
whisk
whisk
bowl
bowl


Instructions

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. Trim 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. 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. In a 12-inch frying pan, heat -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. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.59
Ingredient
3 boneless/skinless chicken breast halves
2 teaspoons braggs liquid aminos
5 tablespoons cornstarch
1 teaspoon white wine
2 tablespoons lemon juice
2 larges eggs
some canola oil
2 cups almonds
8 ounces young spinach
¼ cups mayonnaise
1 tablespoon cooked mustard
1 tablespoon honey
½ tablespoons lemon juice
2 tablespoons rice wine vinegar
Price
$3.01
$0.11
$0.17
$0.07
$0.20
$0.55
$0.15
$3.29
$2.02
$0.28
$0.07
$0.26
$0.05
$0.13
$10.36

Nutritional Information

Quickview
592 Calories
32g Protein
41g Total Fat
26g Carbs
52% Health Score
Limit These
Calories
592k
30%

Fat
41g
63%

  Saturated Fat
4g
31%

Carbohydrates
26g
9%

  Sugar
7g
8%

Cholesterol
153mg
51%

Sodium
1028mg
45%

Get Enough Of These
Protein
32g
66%

Vitamin K
298µg
285%

Vitamin A
5489IU
110%

Vitamin E
14mg
96%

Manganese
1mg
81%

Selenium
39µg
56%

Vitamin B3
10mg
55%

Vitamin B2
0.84mg
49%

Magnesium
197mg
49%

Phosphorus
486mg
49%

Vitamin B6
0.86mg
43%

Folate
148µg
37%

Copper
0.6mg
30%

Potassium
1023mg
29%

Fiber
7g
29%

Vitamin C
20mg
25%

Iron
4mg
23%

Calcium
203mg
20%

Vitamin B5
1mg
19%

Zinc
2mg
17%

Vitamin B1
0.21mg
14%

Vitamin B12
0.41µg
7%

Vitamin D
0.61µg
4%

covered percent of daily need

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