Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
This gorgeous salad features breaded chicken tossed with lettuce, broccoli, and grapes, and topped with almonds and a honey and Dijon mustard vinaigrette.
How to Make It
Step 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.
Step 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.
Dixie Chicken Salad, a keeper