Thursday, April 1, 2010

Almond Crusted Chicken and Spinach Salad

I am always in the mood for a good salad. When we were in Canada, I had edamame for the first time. I was in love. I knew I had to come up with some recipes to go with the edamame.  With Summer just around the corner (unless you live in Utah where it is SNOWING) you always look for a fresh salad. Something quick and easy to make. This one totally hit the spot, and the edamame perfected the salad. The chicken would be perfect without the salad too...or the salad without the chicken if you don't like meat!  

Serves 5
Ingredients

Almond Chicken
3 chicken breasts
2 eggs
2 cups crushed almonds
1/2 cup flour
1/4 teaspoon nutmeg
1 teaspoon parley flakes
1/2 teaspoon garlic powder 
salt and pepper

If you have chicken tenders you can use those, but it is cheaper to just use chicken breasts and slice them into smaller portions. In one bowl mix together eggs. In another mix together almonds, flour and spices. Dip chicken into egg mixture and then into the almond mixture. Place on a greased cookie sheet. Bake 350 for 25-30 minutes.

Salad  
1 bag fresh spinach
1 cup edamame
1 cucumber-diced
2 tomatoes-diced
1/2 cup bean sprouts
1/2 cup mushrooms

Dressing 
2 tablespoons mayo
2 tablespoons yogurt
1 teaspoon rice wine vinegar
2 teaspoons honey
2 teaspoons soy sauce
2 teaspoons fresh chopped basil
salt and pepper

Whisk together dressing. Coat salad with dressing and serve. 



2 comments:

Gourmified said...

Oh my oh my! I can't say enough how much I {HEART} Almonds! I'm putting this on the menu for sure! Though, I can't have the soybeans...sadly, I'm allergic. I'll have to come up with some more boring version of your salad. Sniff...

Thanks for the great ideas!!!!

ificould said...

Lol... I just had to google edamame - had no idea what that was!! This looks delicious!