crispy chicken salad
Calories : 300
Preparation 15 minutes
Ingredients:
-1 medium, ~6 oz -Chicken Breast, butterflied
– 1 cup Lettuce, chopped
-1/4 medium Red bell pepper, sliced
– 1/4 medium Carrots, thinly sliced
– (1/4 cup Red cabbage, sliced
– 1 tbsp Raisins, optional
– 1 tbsp Corn flour/ All purpose flour
– 1 tbsp Breadcrumbs
Seasoning:
-Salt, pepper, paprika, garlic powder & oregano
-1 large Egg
– Vinaigrette:(1 tbsp olive oil, vinegar, honey, Dijon mustard, salt & pepper
– Sweet chili sauce
– Vegetable oil
Method:
– In a bowl, add lettuce, bell pepper, carrots, red cabbage & raisins
– Butterfly the chicken breast, season with salt & pepper and rub it on the chicken
– In separate bowls/ plates, add flour- some seasoning then mix it
– Add breadcrumbs to another bowl as well as the same seasoning, mix
– Crack an egg in another bowl & whisk it
– Dust the chicken with flour, then dip in the egg mixture, then coat with breadcrumbs, back to the egg then the breadcrumbs
– In a skillet, once the oil is hot enough, add the chicken and cook on both sides till golden brown
– If using a thermometer, insert and once it’s at 165 degrees Fahrenheit, the chicken is ready
– Place it on a wire rack to cool
– Prepare your vinaigrette and set aside
– Toss the vegetables together mixing them up
– Serve to a plate, add the vinaigrette and mix it
– Add the chicken, top with sweet chili if you like and indulge
Enjoy