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
Products you'll need
Directions
- Preheat oven to 400˚F.
- In a small bowl, whisk together egg, mustard, honey, salt and pepper.
- In a separate bowl, stir together panko breadcrumbs and parmesan cheese.
- 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.
- Bake chicken for 15-20 minutes, until cooked through and golden brown.
- Assemble salad in a large mixing bowl and toss well with vinaigrette. Serve topped with chicken and enjoy.
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