Almond-crusted Chicken Salad with Honey Mustard Dressing Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 3 boneless/skinless chicken breast halves
• 1 teaspoon salt
• 2 teaspoons Braggs Liquid Aminos (or soy sauce)
• 5 tablespoons cornstarch, divided
• 1 teaspoon white wine
• 1/2 tablespoon lemon juice
• 1/2 teaspoon baking soda
• 2 large eggs
• Canola oil for frying
• 2 cups sliced almonds (I threw a couple tablespoons of brown sugar in mix)
• 8 ounces young spinach, cleaned and destemmed
• 1/4 cup mayonnaise
• 1 tablespoon prepared mustard
• 1 tablespoon honey
• 2 tablespoons olive oil or rice wine vinegar (optional if you want to thin it out, which we recommend)

Instructions:

1. To make Dressing: In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator until ready to use.
2. Trim fat from chicken breasts and slice into four 4 pieces. With a kitchen mallet or your fists, pound each piece to an even to -inch thick.
3. In a bowl, combine salt, liquid aminos, 2 tablespoons of the corn starch, white wine, baking soda and 2 tablespoons of lemon juice.
4. Add chicken and stir to coat completely. Allow to sit for 3-5 minutes.
5. Transfer chicken to a plate. In the same bowl, beat two eggs and slowly add the remaining 3 tablespoons of cornstarch. This will keep the corn starch from clumping.
6. In a 12-inch frying pan, heat -inch (it might take less) oil over medium-high heat.
7. Spread almonds (and brown sugar should you choose). Press chicken into nuts/mixture, coating both sides evenly, then carefully lay chicken in oil. Cook until browned, turning once, 2-4 minutes total (cooking time will vary).
8. Drain on paper towels.
9. Slice and toss with spinach and honey mustard dressing to taste, adding about 1 tablespoon at a time.
10. Sprinkle with freshly ground pepper and serve immediately.