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Ingredients

• 4 boneless, skinless chicken breasts (about 2 pounds), butterflied
• Salt and freshly ground black pepper
• 1 cup flour, for dredging
• 4 teaspoons smoked sweet paprika
• 2 eggs
• 3 ounces smokehouse-style almonds (half of a 6-ounce can)
• 1 cup breadcrumbs
• 1/4 cup parsley, chopped
• 2 tablespoons canola oil, plus additional as needed
• 1/2 cup Dijon mustard
• 3 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1/4 cup extra virgin olive oil (EVOO)
• 1/4 cup chopped dill
• 1 pack radishes, chopped
• 1 English (seedless) cucumber, chopped
• 1 head romaine lettuce, stem removed and chopped
• 1 lemon, cut into 8 wedges, for garnish
• 2 large deli-style pickles, chopped, for garnish

Description

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