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Skinny Pantry Herb-Crusted Chicken Salad
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Prep Time:
20 minutes
Total Time:
40 minutes
Deliciously nutritious salad option!
Ingredients:
  • 2 teaspoons extra-virgin olive oil
  • 1 lb uncooked chicken breast tenders (not breaded)
  • 3 slices toasted whole wheat bread, torn into several pieces
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon grated lemon peel
  • 1 clove garlic, finely chopped
  • 1 teaspoon paprika
  • 5 teaspoons Dijon mustard
  • 4 1/2 teaspoons (1 1/2 tablespoons) red wine vinegar
  • 3 tablespoons honey
  • 8 cups mixed greens
  • 1 cup cucumber slices (about 1/2 cucumber)
  • 1 cup cherry or grape tomatoes, halved
Instructions:
  • Preheat oven to 375°F.
  • In a large bowl, drizzle olive oil. Pat chicken dry and add to the bowl; toss until well coated.
  • Place bread in a food processor and pulse until bread crumbs resemble grains of rice. Add the remaining breading ingredients and pulse to combine. Transfer the bread crumb mixture to a bowl with chicken tenders and press to coat the chicken evenly.
  • Prepare a metal cooling rack by spraying it with cooking spray, then place the seasoned chicken on top. Bake for 15 to 20 minutes or until the chicken reaches an internal temperature of 165°F when tested with an instant-read thermometer.
  • Combine mustard, vinegar, and honey in a small bowl, whisk together. Set aside. In a large bowl, combine greens, cucumbers, and tomatoes. Set aside 2 tablespoons of dressing. Toss remaining dressing with greens mixture until coated. Divide salad among 4 plates, top with chicken, and drizzle with reserved dressing. Serve promptly.

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