Breaded Chicken Salad with Honey Mustard

Active Time: 15 minutes

Total Time: 15 minutes

Why we love it:

This dish is a way to use up the leftover Sesame Breaded Chicken Cutlets which is the first recipe in the meal plan - so you are good to go if you made that recipe first. If you haven’t or don’t want to, use purchased breaded chicken - or see substitutions for using seared chicken breasts that aren’t breaded.

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Ingredients

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)

Cooking Instructions

1. CUTLETS

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.
2. DRESSING

Stir the mustard, honey and vinegar together in a small bowl until smooth.
3. BROCCOLI

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.
4. SALAD

Place the lettuce, avocado, chopped tomatoes and thinly sliced red onion in a large bowl.

Slice the chicken tenders into strips.
5. SERVING

Pour the dressing over the salad and toss to evenly distribute. Divide among plates and top with sliced chicken strips.

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Substitutions

GLUTEN FREE:

follow the unbreaded recipe below
SESAME UN-BREADED CHICKEN:

if you aren’t making the first recipe on this week, you can sear thinly sliced chicken cutlets in a sauté pan. Season with salt, sesame seeds, and a turn of black pepper. Cook with butter and a splash of sesame oil until the chicken is browned on both sides, about 4 minutes each. Let it cool just a bit before topping on the salad
ROTISSERIE CHICKEN:

if using a precooked chicken is easier, shred the pieces and top on the salad with dressing
VEGGIES:

you can mix up the toppings on this salad as you see fit
KIDS CORNER:

an easy win with most kids but perhaps keep the components separate and serve the dressing on the side as a dip