Mustard Vinaigrette Chicken Salad
- Cook & Prep: 45 m
- Serving: 4
For the Chicken
In a medium bowl, whisk together olive oil, vinegar, brown sugar, wine, dissolved cornstarch, mustard, garlic, and salt. Add cutlets and marinate for at least 30 minutes or as long as overnight.
Preheat oven to broil. Remove chicken cutlets from marinade and place on a broiler pan or foil-lined baking sheet. Broil for six minutes on each side. You can also grill the cutlets if you prefer. Let cool and cut into strips.
For the Salad
In a large bowl, combine lettuce, tomato, pepper, and scallions. Top with chicken strips.
In a small bowl using an immersion blender, or in a mini-food processor, blend together dressing ingredients (this will give the dressing a creamy consistency).
Toss salad with dressing. Garnish with almonds and serve.