This salad reminds me of the salads at Old Chicago, which I always loved. Pair a small serving of chicken fingers alongside this loaded up salad for ultimate deliciousness. It's also pretty tasty leftover - I had my second round with the chicken cut up and mixed in with the salad in a big bowl.
1 lb. boneless, skinless chicken breast tenderloins, cut across into ½-inch strips
canola oil cooking spray
2 cups whole-grain corn cereal
¼ teaspoon salt
pinch of pepper
⅓ cup dijon mustard
2 teaspoon mayonnaise
2 tbs. honey
1 head lettuce, washed and sliced
2 tomatoes, diced
4 hard-boiled eggs
¼ cup sliced almonds
3 oz. shredded cheddar cheese
2 tablespoon honey mustard
1 clove minced garlic
¼ teaspoon red pepper flakes
¼ cup balsamic vinegar
¾ cup grapeseed oil
1 teaspoon salt
⅛ teaspoon black pepper
Preheat oven to 375 degrees. Combine chicken and egg in a shallow dish, turning the chicken to coat. Cover, and chill for 15 minutes. Coat bottom of glass baking dish with cooking spray.
Put cereal in a sealable plastic bag and crush (with a mallet, rolling pin, or skillet). Transfer crumbs to a shallow dish and season with salt and pepper. Dip each piece of chicken in the cereal to fully coat and arrange in the glass dish.
Bake until cooked through, about 15 minutes. Leave the chicken in dish to cool slightly. It will become more crisp as it cools.
While chicken cooks, prepare sauce. Stir together the mustard and mayo in a small bowl, until smooth. Stir in honey. Set aside.
Prepare vinaigrette. Whisk together the honey mustard, garlic, red pepper flakes, and balsamic vinegar in a small bowl. Slowly drizzle the oil into the mixture, whisking constantly until completely incorporated. Season with salt and pepper.
Prepare salads by piling lettuce in bowls or on plates and topping with tomato, hard-boiled egg, cheddar and sliced almonds. Once chicken is cooked, place on top of salad, drizzle with dressing, and serve with a side of honey mustard.