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Italian Chopped Salad with Panko Mustard Chicken Recipe

This easy, flavorful Stone Ground Mustard, Parmesan and Panko Crusted Chicken sits atop a bright, refreshing Italian Chopped Salad tossed in Organicville® Italian Vinaigrette! Think adult chicken tenders, with WAY more flavor, plus a hefty serving of fresh vegetables for good measure. A delicious lunch or dinner for any day of the week!

Italian Chopped Salad with Panko Mustard Chicken Recipe
SERVES 4 | FINISH IN


This easy, flavorful Stone Ground Mustard, Parmesan and Panko Crusted Chicken sits atop a bright, refreshing Italian Chopped Salad tossed in Organicville® Italian Vinaigrette! Think adult chicken tenders, with WAY more flavor, plus a hefty serving of fresh vegetables for good measure. A delicious lunch or dinner for any day of the week!

Ingredients

Chicken:

  • 1 lb. Chicken Breasts, sliced into tenders
  • 1 Egg, lightly beaten
  • 2 tbsp. Organicville® No Added Salt Stone Ground Mustard
  • 1 tsp. Honey
  • Salt and Pepper, to taste
  • 1 c. Panko Breadcrumbs
  • ⅓ c. Grated Parmesan Cheese

Salad:

  • 1 large Head Romaine Lettuce, chopped
  • 1 c. Diced Cucumber
  • 1 c. Halved Cherry Tomatoes
  • ½ c. Pepperoncini, diced
  • ½ c. Halved Kalamata Olives
  • ¼-⅓ c. Organicville® No Added Salt Italian Vinaigrette
  • Shaved Parmesan Cheese, for topping
Directions
  1. Preheat oven to 400˚F.
  2. In a small bowl, whisk together egg, mustard, honey, salt and pepper.
  3. In a separate bowl, stir together panko breadcrumbs and parmesan cheese.
  4. To coat chicken, first coat in the egg/mustard mixture, then transfer to the bread crumb mixture and coat well. Transfer to a baking sheet and repeat with all remaining chicken.
  5. Bake chicken for 15-20 minutes, until cooked through and golden brown.
  6. Assemble salad in a large mixing bowl and toss well with vinaigrette. Serve topped with chicken and enjoy.

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