Salad with Crispy Chicken

A refreshing and healthy summer meal, prepared with seasonal salad, crispy vegetables, and breaded chicken breasts. The chicken is not fried in oil but baked in the oven (or in an air fryer).

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Meat, chicken, breasts

  • 150 ml Yogurt, plain, from skimmed milk

  • pieces Salt, table

  • 70 g Koruzni otrobi

  • 120 ml Sour cream

  • 2 spoons Vinegar, apple

  • 2 teaspoons Mustard

  • 1 bouquet Thyme, raw

  • 1 piece Endive salad, fresh

  • 1 piece Caraway, fresh

  • 1 piece Sweet potato, unpeeled, fresh

Steps

  1. Preheat the oven to 200 degrees Celsius. Line a baking tray with parchment paper.

  2. Coat the chicken breasts with one-third (50 ml) of mayonnaise, then season them with salt and pepper.

  3. Coarsely crush the cornflakes, then roll the seasoned chicken in them. Gently press the chicken between your hands to help the flakes adhere better.

  4. Place the breaded chicken pieces on the baking tray and bake in the preheated oven for 15 to 20 minutes, depending on their size.

  5. Meanwhile, prepare the salad dressing by mixing the remaining mayonnaise, sour cream, vinegar, mustard, a quarter teaspoon of salt, and chopped chives in a bowl.

  6. Wash and slice the lettuce. Halve the cucumber and slice it thinly. Remove the seeds from the cucumber and cut it into thin sticks or julienne strips.

  7. Place all the vegetables in a large bowl and toss them with the dressing. Divide the salad into four salad bowls or deep plates. Top with the baked chicken breasts, sliced into pieces. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 96.83 kcal
  • Fat: 3.83 g
    • Saturated Fat: 0.85 g
  • Carbohydrates: 6.72 g
    • Sugars: 0.17 g
  • Protein: 9.1 g
  • Fiber: 5.27 g

Advice

Instead of mayonnaise, you can use yogurt.