Mustard-crusted Chicken Salad
Submitted by: Joseph Wu
Latest update: August 1, 2005
February 10, 2005
This is a nice light meal. Add a slice of bread or a dinner roll for starch if desired.
Skin and bone one chicken breast per person. Pat it dry, and season with salt and pepper. Smear grain mustard all over. Sprinkle with bread crumbs, and spread into an even layer.
Heat a little olive oil in a heavy frying pan. (Use regular olive oil for frying, and save the extra virgin stuff for salad dressings or for drizzling.) When the pan is hot, place chicken breast(s) in the pan, "good" side down. Brown for approximately 2 minutes. Turn over and brown the other side for approximately 1 minute. Reduce heat to medium, and cook until done (approximately 6 minutes). Let rest for 1 minute, then slice on the diagonal.
Serve on a tossed mixed baby green salad (or other tender greens such as baby romaine lettuce, or young spinach). Use a light Italian dressing, or a balsamic vinaigrette. (Recently, I've been enjoying Kraft's light sundried tomato dressing.) Another way to add starch to this meal is to toss some cooked couscous in with the salad.
Option: slice up a few mushrooms, and fry them up together with the chicken. Toss them with the salad.