Healthy Breaded Chicken with Salad. Assemble salad: Arrange romaine on a serving platter and top with tomatoes, corn, blue cheese, avocado, bacon, and chicken. Season with salt and pepper and drizzle with ranch. Healthy Breaded Chicken with Salad Christie U.
Drizzle the dressing over the salad mixture and toss to coat. Garnish with basil and walnuts and serve immediately. While the chicken is cooking,mixing bowl mix all the ingredients for the dressing and set aside. You can cook Healthy Breaded Chicken with Salad using 18 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Healthy Breaded Chicken with Salad
- You need of - Dressing --.
- You need 1 Tbs of Dijon Mustard.
- You need 4 tsp of honey.
- It's 3 tsp of balsamic vinegar.
- It's 4 tsp of olive oil.
- You need of - Chicken --.
- You need 3 of egg whites.
- It's 125-150 g of bread crumbs.
- You need pinch of rosemary.
- Prepare pinch of salt.
- You need 500-600 g of chicken breast (about 12-15 mini fillets!).
- You need of - Salad --.
- It's Bag of mixed greens (I use about 1.5 to make 3 servings).
- It's 2 of red bell peppers.
- Prepare 12 of cherry tomatoes.
- It's 1 of medium cucumber.
- You need 2 of carrots - shredded.
- You need 1 of avocado.
In a salad bowl, mix the bell peppers and romaine lettuce. Divide the salad mixture into the salad plates, Top with the spicy ranch dressing, add the sliced chicken and top with Parmesan cheese. Drain the plumped currants and fold in. Dribble the chicken stock or lightly salted water over the salad and fold again.
Healthy Breaded Chicken with Salad step by step
- This recipe makes enough salad for 2 or 3 salads depending on how much you eat per sitting..
- Preheat the oven to 190C/170C with fan.
- Crack three egg whites in a bowl and beat with a fork until soft and airy..
- Put the breadcrumbs, rosemary, and salt in a bowl together and mix until combined..
- If you bought Chicken Breasts, slice them into mini fillets (about 3 or 4 slices per breast).
- Take one chicken fillet and put it in the egg mixture making sure to cover the entire fillet. Transfer the fillet from the egg mixture to the breadcrumbs, and make sure the entire fillet is covered in breadcrumbs. Transfer to a plate. Repeat for all chicken..
- Spray a baking sheet with oil, or place a piece of parchment paper on the sheet to prevent sticking. Put the chicken on the baking tray and spray with an oil (I used a Tesco bough sunflower oil in a spray bottle!). Bake for 20-30minutes, turning the fillets over about halfway through..
- Meanwhile make the salad: put the mixed greens, 2 chopped peppers, 12 sliced cherry tomatoes, 1 sliced cucumber, 1 chopped avocado and 2 shredded carrots in a bowl and mix together..
- For the dressing, mix all of the ingredients together, altering the amounts to your own specific taste..
- When the chicken is ready (let it cool!), cut it into inch pieces and toss with the salad and the dressing. I recommend eating it when the chicken is warm! Enjoy!.
- PS - top tip! If you are making salad for a few servings, only put the dressing on the salad you want to eat right now (or else the salad you save might get a bit soggy!). Save some dressing for your future salads by putting saran wrap over the bowl it is mixed in and store it in the fridge. Mix it up again before using it..
Taste a few pieces of bread -- a fairly saturated one and a dryish one. Breaded Chicken & Italian Pasta Salad. A simple but filling way to eat healthy with lots of flavor! Submitted by: TTFN-JENN Instead of being breaded and fried, this crispy chicken is coated with pecans, keeping this salad low-carb. So if you're in the mood for something crunchy in your salad, but would prefer to skip on the croutons, this chicken salad recipe is for you.
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