Thursday, August 09, 2012

Garden salad with breaded chicken and honey-mustard-dill vinaigrette

This is a light and healthy whole-meal salad that uses the best of summer's fresh bounty. 

To make chicken:
Slice two chicken breasts diagonally into four pieces each. Prepare a large Ziploc bag with a couple of tablespoons of flour and 1/4 tsp pepper. Lightly whisk one egg in a bowl. Prepare a plate with a layer of Panko breadcrumbs and 1T flaxseed, stirred together. Pat chicken dry,  then place in the Ziploc bag and shake well until coated with flour. Then dip into egg, followed by Panko mixture. Bake for about 15-20 minutes at 375, turning once.

Note: Breaded chicken won't keep in the fridge as it absorbs moisture, so only make what you will eat in one sitting.

To prepare salad:
In large bowl, toss baby greens with diced cucumber, halved cherry tomatoes, thinly sliced radish, and grated carrot.

To prepare vinaigrette (makes extra):
In a small mixing bowl, whisk together 1/3 cup cider vinegar, 2T fresh dill, 2T honey and 1T mustard. Slowly pour in 1/2 cup extra-virgin olive oil, whisking in between. Season to taste. 

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