Crispy Chicken Salad

Name: Crispy Chicken Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 Romaine Lettuce; ½ Cucumber; 15 Cherry Tomatoes; 1 Spring Onion; 1 Avocado; 1½ teaspoons Salt; ¾ teaspoon Black Pepper; 1 tablespoon Dijon Mustard; 1 tablespoon Honey; 3 tablespoons Olive Oil; 2 tablespoons Lemon Juice; 500 grams Chicken Breast; 1 teaspoon Garlic Powder; 100 grams Flour; 2 Eggs; 150 grams Panko Breadcrumbs; 1 Oil spray; Parmesan (Grated)

10.0/101 rating·50 min·75 Views

Flora Petrova

347 Recipes

It's a modern take on a classic, bringing together the vibrant crunch of garden-fresh vegetables with the irresistible crispiness of perfectly baked chicken. The homemade lemon-honey dressing ties it all together with a zesty, sweet, and savory harmony.

Allergens

Halal

1,818kcal

2 Portions · 1,450 g

Protein

149 g

Carbohydrates

117 g

Fat

77 g

Fiber

23 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

2

g

Romaine Lettuce1
Cucumber½
Cherry Tomatoes15
Spring Onion1
Avocado1
Salt1½ teaspoons
Black Pepper¾ teaspoon
Dijon Mustard1 tablespoon
Honey1 tablespoon
Olive Oil3 tablespoons
Lemon Juice2 tablespoons
Chicken Breast500 grams
Garlic Powder1 teaspoon
Flour100 grams
Eggs2
Panko Breadcrumbs150 grams
Oil spray1
Parmesan (Grated)

Prepare the Crispy Chicken

1
Cut the chicken breast fillets into even strips, about 1-2 cm wide.
2
Season the chicken strips generously with salt, black pepper, and garlic powder.
3
Prepare three separate shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4
Take each chicken strip and coat it first in flour, then dip it into the beaten egg, and finally, coat it thoroughly in panko breadcrumbs, pressing gently to adhere.
5
Arrange the coated chicken strips in a single layer on a baking tray lined with parchment paper. Lightly spray the chicken with oil spray for extra crispiness.
6
Bake in a preheated oven at 180°C (350°F) using top and bottom heat with a fan, for about 30 minutes, or until golden brown and cooked through.
30 min
7
Once baked, remove the chicken from the oven and let it rest on the tray for a few minutes. This helps the panko stay crisp and firm up.
8
Once slightly cooled, cut the crispy chicken into bite-sized pieces, suitable for your salad.

Prepare the Salad

9
Wash the romaine lettuce, cucumber, cherry tomatoes, spring onion.
10
Cut all the washed vegetables into bite-sized pieces and place them in a large mixing bowl.
11
In a small bowl, combine salt, black pepper, Dijon mustard, honey, olive oil, and lemon juice. Whisk until the dressing is well combined and emulsified.
12
Pour the prepared dressing over the chopped salad ingredients.