Hector Manuel Sanchez
Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Makes 4 to 6 servings

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.

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