Chicken Salad with Orange-Honey Dressing

Name: Chicken Salad with Orange-Honey Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 250 grams Chicken Fillet; ½ teaspoon Salt; ¼ teaspoon Black Pepper; ½ teaspoon Garlic Powder; 50 grams Flour; 1 Egg; 75 grams Panko Breadcrumbs; 30 grams Butter; 150 grams mixed greens; 30 grams Parmesan; 100 grams Cherry Tomato; ½ Cucumber; ½ Avocado; 2 Green Onions; 1 bunch Fresh Parsley; 3 tablespoons Olive Oil; 1 tablespoon Vinegar; 1 teaspoon Mustard; 1 teaspoon Honey; ½ Orange

30 min·57 Views

Flora Petrova

360 Recipes

A vibrant and fresh salad topped with golden, panko-crusted crispy chicken strips. Crisp mixed greens are tossed with cherry tomatoes, cucumber, creamy avocado, and savory Parmesan slices, all brought together by a bright, sweet, and tangy orange-honey vinaigrette.

Allergens

Halal

1,650kcal

2 Portions · 1,090 g

Protein

98 g

Carbohydrates

107 g

Fat

87 g

Fiber

20 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.

Chicken Fillet250 grams
Salt½ teaspoon
Black Pepper¼ teaspoon
Garlic Powder½ teaspoon
Flour50 grams
Egg1
Panko Breadcrumbs75 grams
Butter30 grams
mixed greens150 grams
Parmesan30 grams
Cherry Tomato100 grams
Cucumber½
Avocado½
Green Onions2
Fresh Parsley1 bunch
Olive Oil3 tablespoons
Vinegar1 tablespoon
Mustard1 teaspoon
Honey1 teaspoon
Orange½

Preparation

1
Cut 250 g of chicken fillet into medium-thick strips.
2
Season the chicken strips with 0.5 tsp of salt, 0.25 tsp of black pepper, and 0.5 tsp of garlic powder.
3
Place 50 g of flour into a shallow bowl.
4
Whisk 1 egg in a second shallow bowl.
5
Place 75 g of panko breadcrumbs into a third shallow bowl.
6
Dip each seasoned chicken strip into the flour to coat it completely.
7
Dip the floured chicken strips into the whisked egg.
8
Coat the chicken strips thoroughly in the panko breadcrumbs.

Cooking the Chicken

9
Melt 30 g of butter in a frying pan over medium heat.
10
Fry the breaded chicken strips in the pan until they are crispy, golden-brown, and cooked through.
11
Remove the chicken strips from the pan and set them aside.

Salad Assembly

12
Halve 100 g of cherry tomatoes.
13
Dice 0.5 cucumber.
14
Dice 0.5 avocado.
15
Slice 2 green onions.
16
Chop 1 bunch of fresh parsley.
17
Place 150 g of mixed greens into a large salad bowl.
18
Add the tomatoes, cucumber, avocado, green onions, and parsley to the bowl.

Orange-Honey Dressing

19
Squeeze the juice of 0.5 orange into a separate small bowl.
20
Add 3 tbsp of olive oil, 1 tbsp of vinegar, 1 tsp of mustard, and 1 tsp of honey to the orange juice.
21
Season the dressing with 0.5 tsp of salt and 0.25 tsp of black pepper.
22
Whisk the dressing thoroughly until it is completely smooth.
23
Pour the dressing over the salad ingredients in the large bowl.
24
Toss the salad gently to coat everything evenly.

Finishing and Serving

25
Scatter 30 g of Parmesan slices across the salad.
26
Arrange the crispy chicken strips on top of the salad.

Recommended recipes

Can't Decide What to Cook?

Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.

MealMatch Now