Home Made Crispy Chicken Salad with Dijon Honey Mustard Dressing

I just love a good salad!

I don’t know about you but I truly love a good salad.  This Crispy Chicken Salad is delicious!  Summer is ending now and there is an amazing harvest of tomatoes, so I wanted to find a new way to use my tomatoes.  This salad definitely hit the spot. I love the fresh flavor of cilantro and the creaminess of avocado!  Avocados have so many amazing benefits!  They are loaded with fiber and tons of healthy monounsaturated fats!  I also love the flavors of Parmesan and feta cheese together!

It is tangy and sweet and the dressing is different than my typical go-to vinaigrette.  You can also take it to go easily, so for busy nights when you are out an about, it is a great alternative to picking up fast food.  It is also gluten-free!  Get ready for some amazing flavors in that the whole family will love!

Makes 6 Servings

Prep Time: 20 minutes

Bake Time: 20 minutes

Ingredients

1 pound chicken breast, sliced into strips

¼ cup Dijon Honey Mustard Dressing

2 cups Rice Chex cereal

1 cup shredded Parmesan cheese

¼ tsp salt

¼ tsp black pepper

2 Tbsp olive oil

1 cup cherry tomatoes, halved

1 avocado, sliced

¼ cup cilantro leaves, chopped

12 cups spring mix salad

1 cup Feta Cheese

¼ cup slivered almonds

1 tsp chili powder

Dijon Honey Mustard Dressing

¼ cup Mayonnaise

¼ cup Sour Cream

¼ cup Rice Vinegar

3 Tbsp Honey

2 Tbsp Dijon Mustard

2 cloves garlic, minced

¼ tsp black pepper

2 Tbsp olive oil

Directions

1. Preheat oven to 400 F.
2. Make Dijon Honey Mustard Dressing: Combine all dressing ingredients in a food processor and blend on high for 10 seconds.
3. Pour ¼ cup of Dijon dressing over raw chicken strips in a medium bowl and allow to marinate at least 30 minutes or overnight.
4. Make breading mixture: place rice Chex in a large zip lock bag and seal. Roll with a rolling pin to crush Chex.  In a medium sized bowl, put crushed Chex, parmesan cheese, salt and pepper.
5. Dip chicken strips into breading mixture to coat well and place on a greased sheet pan. Drizzle with olive oil.  Bake at 400 F for 20 minutes turning once.
6. Meanwhile, prepare the almonds: place almond on a baking sheet and sprinkle with chili powder. Bake at 400 F for about 3-4 minutes or until slightly fragrant.
7. To prepare the salad, place 2 cups of spring mix, cherry tomatoes,  avocado slices, cilantro, and feta on each plate.
8. Finish the salad by placing the chicken strips on the prepared plates of greens, drizzle dressing over it and sprinkle toasted almonds on top.

Nutrition information per Serving: Total Calories: 385, Total fat: 22 g, Total Carb: 19 g, Dietary Fiber: 2g, Protein: 25g

If you like this salad, you will also love this sweet potato falafel salad!