This gorgeous salad features breaded chicken tossed with lettuce, broccoli, and grapes, and topped with almonds and a honey and Dijon mustard vinaigrette.
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
1/4 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
How to Make It
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.
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.