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

This almond-crusted Dijon chicken is the perfect quick and elegant dinner. Tender chicken cutlets are coated with a tangy Dijon mustard and topped with a buttery, herb-almond crust that roasts to golden perfection. It’s ready in just 20 minutes, making it ideal for busy weeknights when you want something special without the fuss.

Serve the chicken alongside a refreshing salad of crisp apple, cucumber and shallot, all tossed in a cool and creamy tzatziki dressing. The combination of warm, crunchy chicken and cool, crisp salad is absolutely irresistible. This dish is sure to become a family favorite!

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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

24 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with a rack in the top position. Wash and dry all produce. Finely chop the almonds. Dry the lettuce thoroughly, trim off the root end and chop the leaves into bite-sized 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 of 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 and season all over with salt and pepper. Lightly oil a baking sheet and place the chicken on it. Spread the tops of the chicken evenly with Dijon mustard. Mound the almond mixture on top, pressing gently to adhere (no need to coat the undersides). Roast on the top rack until the chicken is 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 lettuce, apple, cucumber and shallot. Toss until everything is well coated.
4. Divide the salad and chicken between plates, keeping them in separate sections. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of mustard?

Yes, you can substitute Dijon with whole grain mustard or yellow mustard, but the flavor will be slightly different.

Can I make this recipe dairy-free?

The recipe already uses dairy-free tzatziki sauce. For the butter, you can use a dairy-free alternative or omit it and use a little more oil.

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 to maintain crispness.