Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Gulden's® Honey Mustard, divided
  • 1/4 cup apple cider or white wine vinegar
  • 1 tablespoon finely chopped shallot
  • 1-1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon cracked black pepper
  • 1/2 cup extra virgin olive oil
  • 4 boneless skinless chicken breast cutlets, pounded to an even thickness
  • 1 cup dry seasoned bread crumbs
  • 1 bunch fresh kale, stems removed and leaves chopped
  • 2 cups baby arugula
  • 1 cup shaved Parmesan cheese
  • 1/2 cup chopped toasted walnuts
  • 1 large Granny Smith apple, chopped

Instruction

  • Whisk together 1/4 cup mustard, vinegar, shallot, 1 teaspoon salt and pepper in small bowl. Whisk in olive oil in a steady stream; set aside.
  • Brush chicken on both sides with remaining 1/4 cup mustard. Coat chicken with breadcrumbs.
  • Heat vegetable oil in a large skillet over medium heat. Cook chicken in batches until brown and crispy, about 5 minutes per side. Season with remaining 1/2 teaspoon salt.
  • Toss kale, arugula, Parmesan, walnuts, apple and vinaigrette together in a large serving bowl. Divide salad evenly onto serving plates. Slice chicken and serve over salad.