Breaded Chicken Salad with Honey Mustard
Why we love it:
- 4 Chicken Cutletss (breaded, from this week’s Sesame Chicken Cutlets)
- 3 Tablespoons Dijon Mustard
- 3 Tablespoons Honey
- 1 teaspoon Cider Vinegar
- 2 heads Romaine Lettuce (chopped - about 6 cups)
- 1 Avocado (medium size, pitted and sliced)
- 1 pint Cherry Tomatoes (sliced)
- 1⁄4 Red Onion small, thinly sliced)
Ideally you’re using leftover chicken cutlets from earlier this week. If not, sear the raw chicken cutlets according to the directions in the substitutions list, or use shredded rotisserie chicken as directed.
Heat them in the oven at 375, in a toaster oven, or sauté pan over medium heat until hot and crispy - just about 4 minutes.
Stir the mustard, honey and vinegar together in a small bowl until smooth.
Cut broccoli into small florets and dice the stems (if you have leftover cooked broccoli, chop that up instead). Steam the stems and florets on a stovetop steamer or in the microwave. Using a microwave safe bowl, add 1 inch of water and cover with a plate or safe lid. Power on high for 3 minutes until broccoli is tender.
Place the lettuce, avocado, chopped tomatoes and thinly sliced red onion in a large bowl.
Slice the chicken tenders into strips.
Pour the dressing over the salad and toss to evenly distribute. Divide among plates and top with sliced chicken strips.