Ingredients
Scale
- 2 large eggs lightly beaten
- 1 lb chicken cutlets or breasts
- 1½ cup seasoned breadcrumbs
- 1 package (5-oz.) spring lettuce mix
- 3 cups broccoli florets
- 8 ounces crumbled honey goat cheese
- ½ cup halved seedless red grapes
- ½ cup halved seedless green grapes
- ½ cup sliced honey-roasted almonds
- ½ cup apple cider vinegar
- 2 tbsp honey
- 1 tbsp dijon mustard
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup olive oil
Instructions
- Preheat your oven to 425°F. Whisk together the eggs and 3 Tbsp of water in a small bowl.
- Dip the chicken cutlets or breasts in the egg mixture, then dredge in seasoned breadcrumbs, pressing firmly to adhere. Place on an aluminum foil-lined baking sheet and bake for 15 minutes or until browned and cooked through.
- If using chicken breasts and they are thick, pound them to about ½ inch thickness.
- In a small bowl, whisk together vinegar, honey, Dijon mustard, salt, pepper, and olive oil. Set aside.
- Toss together the lettuce, broccoli florets, goat cheese, and grapes, seasoning with salt and pepper. Top with the chicken and sliced almonds. Serve with the vinaigrette.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra crunch, add your favorite nuts or seeds to the salad.
Feel free to replace goat cheese with feta or any cheese of your choice.
Make the vinaigrette in advance for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg