Tuesday, November 5, 2013

Baked Crispy Chicken and Apple Salad

I don’t eat enough salad. I love salad but I just find that I don’t make them as often as I should.

I decided to make a meal type salad for dinner last night.
I had some chicken in the fridge so I baked it up with a crispy panko coating. Tossed some fresh greens with a sweet crispy apple and a cucumber then made a super simple honey mustard dressing. Perfection!

What you need,

2 boneless skinless chicken breasts cut into 2 inch strips
1 cup buttermilk
2-3 tsp. hot sauce
½ tsp. freshly ground black pepper
½ tsp. seasoning salt

2 cups Panko crumbs
1 tbsp. dried parsley
½ tsp. freshly ground black pepper
½ tsp. seasoning salt

4 cups red leaf lettuce (or any mixed greens)
2 small Kirby cucumbers, peeled and sliced
¼ cup dried cranberries
1 large ambrosia or gala apple, sliced

For the dressing,
3 tbsp. yellow mustard
3-4 tbsp. honey
Pepper and Seasoning Salt to taste

Heat the oven to 400 degrees. Line a baking sheet with tin foil and spray it well with non-stick spray.

In a large bowl whisk together the buttermilk, hot sauce, seasoning salt and pepper. Place the chicken into the mixture and let it stand for about 15 minutes.

In a small bowl stir together the mustard, honey. Adjust the honey to your liking, I tend to like mine a little bit sweeter.
Season the dressing with the seasoning salt and pepper to your taste.
Put the dressing into the fridge until you are ready to use, it will thicken up a bit as the honey cools down.

On a plate stir the panko crumbs together with the parsley, salt and pepper.
Remove the chicken from the buttermilk, shake off any excess. Place each piece in the crumbs and press to coat well. Place the coated chicken on the prepared pan.
Bake the chicken for 10 minutes, then flip it over and cook another 5-7 minutes until the chicken is crisp, brown and cooked through.

Divide the lettuce between 2 plates. Place half the apple slices and half the cucumber slices on each plate. Sprinkle with some dried cranberries.
When the chicken is cooked, place a couple of pieces on each salad and drizzle with the dressing.

This salad was so great. It only took 30 minutes to prepare and it tasted amazing!


Jen of My Tiny Oven

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