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

This almond-crusted Dijon chicken is the perfect weeknight dinner that feels gourmet. Tender chicken cutlets are spread with tangy Dijon mustard and topped with a buttery almond-panko crust, then roasted until golden and crispy. The crust is infused with oregano for an herby kick that complements the nutty almonds beautifully.

On the side, a crisp apple cucumber salad with thinly sliced shallot is tossed in a creamy tzatziki dressing with a hint of Greek vinaigrette. The cool, refreshing salad balances the warm, savory chicken perfectly. Ready in just 20 minutes, 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

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

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

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for Greek vinaigrette?

You can use a simple lemon vinaigrette or any light vinaigrette you have on hand. Alternatively, mix olive oil with lemon juice and a pinch of oregano.

Is this recipe gluten-free?

The recipe uses panko breadcrumbs which contain wheat. To make it gluten-free, substitute gluten-free panko or crushed gluten-free crackers.