Almond-Crusted Dijon Chicken with Apple Cucumber Salad and Creamy Tzatziki Dressing

This almond-crusted Dijon chicken is a delightful blend of crunchy, savory and tangy flavors. Tender chicken cutlets are coated with a Dijon mustard base and topped with a buttery herb-almond crust that roasts to golden perfection. It’s a gourmet dinner that comes together in just 20 minutes!

Paired with a refreshing salad of crisp apple, cucumber and shallot tossed in a creamy tzatziki dressing, this meal is both satisfying and light. Perfect for a quick weeknight dinner or when you want to impress without spending hours in the kitchen.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Granny Smith AppleView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Dairy-Free Tzatziki SauceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Finely chop the almonds. Dry the lettuce thoroughly; trim and discard the root end, then chop leaves into bite-size pieces. Halve, core and thinly slice the apple. Trim and thinly slice the cucumber into rounds. Halve, peel and thinly slice the shallot.
2. Place 1 tablespoon butter (2 tablespoons for 4 servings) in a medium microwave-safe bowl. Microwave until melted, about 30 seconds. Let cool slightly, then stir in the chopped almonds, panko, half the dried oregano (all for 4 servings), salt and pepper. Pat the chicken cutlets dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet. Evenly spread the tops of the chicken with Dijon mustard. Mound the almond coating on top, pressing gently to adhere (no need to coat the undersides). Roast on the top rack until browned and cooked through, 15-20 minutes.
3. While the chicken roasts, in a large bowl, combine the tzatziki sauce and Greek vinaigrette. Add the chopped lettuce, sliced apple, cucumber and shallot; toss until well coated.
4. Divide the salad and chicken between plates, serving them in separate sections. Enjoy!

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can substitute boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets and adjust cooking time as needed.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs in place of regular panko.

How do I store leftovers?

Store the chicken and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in the oven or toaster oven to maintain crispiness.