Welcome to the first of a series of recipes and pairings we think you will enjoy! 

Hey - It's hot out there!  Want a dish that is easy to prepare and goes along with hot Summer days?

Oven-Fried Chicken Salad with Grapes, Honey, Almonds, and Broccoli

Ingredients

• 2 large eggs, lightly beaten
• 6 (4-oz.) chicken cutlets, 1/4 to 1/2 inch thick
• 1 ½ cups seasoned breadcrumbs
• ½ cup apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup olive oil
• 1 (5-oz.) package spring lettuce mix
• 3 cups broccoli florets
• ½ cup halved seedless red grapes
• ½ cup halved seedless green grapes
• ½ cup sliced almonds

Directions

• Preheat oven to 425°. Beat eggs in a small bowl. Dip chicken in eggs, and dredge in breadcrumbs, pressing firmly to adhere. Place on an aluminum foil-lined baking sheet. Bake 15 minutes or until chicken is brown and done.
• Meanwhile, whisk together vinegar, honey, Dijon mustard, salt, pepper, and olive oil.
• Combine lettuce, broccoli, red grapes, and green grapes, season with salt and pepper.
• Toss the lettuce mixture with the vinaigrette in a large bowl, or you can serve the vinaigrette on the side.
• Place the salad on a serving tray or in individual serving dishes and top with chicken and sliced almonds.

This makes a large salad with 4 to 6 servings. It will be a big hit when served with a great Sandy Road Vineyards wine!

What should I pair this with, you may ask? A nice Texas Albariño of course! - and we have it! Our award-winning Albariño is the perfect wine for this dish. Summer never tasted so good! Click on the photo to order some.

Hope to see you soon at the vineyard!

- Andy