Almond-crusted Chicken Salad with Honey Mustard Dressing

Ingredients

• •3 boneless/skinless chicken breast halves
• •1 teaspoon salt
• •2 teaspoons liquid aminos
• •5 tablespoons cornstarch
• •1 teaspoon white wine
• •2½ tablespoons lemon juice
• •½ teaspoon baking soda
• •2 large eggs
• •canola oil
• •2 cups almonds
• •8 ounces young spinach
• •¼ cup mayonnaise
• •1 tablespoon mustard
• •1 tablespoon honey
• •2 tablespoons rice wine vinegar

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Method

From foodista.com — read the original

1. 1To 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. 2Trim 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. 3In a bowl, combine salt, liquid aminos, 2 tablespoons of the corn starch, white wine, baking soda and 2 tablespoons of lemon juice.
4. 4Add chicken and stir to coat completely. Allow to sit for 3-5 minutes.
5. 5Transfer 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. 6In a 12-inch frying pan, heat -inch (it might take less) oil over medium-high heat.
7. 7Spread 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. 8Drain on paper towels.
9. 9Slice and toss with spinach and honey mustard dressing to taste, adding about 1 tablespoon at a time.
10. 10Sprinkle with freshly ground pepper and serve immediately.