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
Preparation
Heat oven to 375° F.
Place olive oil in large bowl. Pat chicken dry, then add to bowl; toss to coat.
In food processor, place bread. Cover; pulse until bread crumbs are as small as grains of rice. Add remaining Breading ingredients; pulse to combine. Add bread crumb mixture to bowl with chicken tenders, and press to adhere mixture to chicken.
Place metal cooling rack sprayed with cooking spray on top of cookie sheet, then place prepared chicken on rack. Bake 15 to 20 minutes or until instant-read thermometer inserted in chicken reads 165° F.
In small bowl, beat mustard, vinegar and honey with whisk; set aside. In large bowl, mix greens, cucumbers and tomatoes. Reserve 2 tablespoons dressing; set aside. Toss remaining dressing with greens mixture until well coated. Divide salad among 4 serving plates. Top with chicken and a drizzle of reserved dressing. Serve immediately.
