Almond-Crusted Dijon Chicken with Apple Cucumber Salad

This almond-crusted Dijon chicken is a quick and elegant dinner that comes together in just 30 minutes. Tender chicken cutlets are coated with a tangy Dijon mustard and topped with a buttery almond-panko crust, then roasted until golden and crispy.

Serve it alongside a crisp apple cucumber salad tossed in a creamy tzatziki dressing for a refreshing contrast. It’s the perfect weeknight meal that feels gourmet without the fuss.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

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

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 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 the root end and chop 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 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, 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-panko mixture on top, pressing gently to adhere (no need to coat the undersides). Roast on the top rack until the crust is golden and the chicken is cooked through, 15-20 minutes.
3. While the chicken roasts, in a large bowl, combine the dairy-free tzatziki sauce and Greek vinaigrette. Add the chopped lettuce, sliced apple, cucumber rounds 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 a different type of apple?

Yes, any crisp apple like Honeycrisp or Fuji works well in the salad.

Is there a substitute for dairy-free tzatziki?

You can use regular tzatziki or a plain Greek yogurt mixed with a pinch of garlic powder and dill.

Can I prepare the almond crust ahead of time?

Yes, the almond-panko mixture can be made up to a day in advance and stored in an airtight container.