Crispy Chicken Salad

This Crispy Chicken Salad features tender, breaded chicken strips on a bed of fresh greens, tossed with a zesty lemon vinaigrette. It's a deliciously healthy main dish that combines crunch and flavor in every bite.

Ingredients

• Chicken breast - 300 grams
• Panko breadcrumbs - 1 cup
• Egg - 1 large
• All-purpose flour - 1/2 cup
• Mixed salad greens - 4 cups
• Cherry tomatoes - 1 cup, halved
• Cucumber - 1 small, sliced
• Red bell pepper - 1/2, sliced
• Avocado - 1 small, diced
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Honey - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Prepare three shallow bowls: one with flour, one with a beaten egg, and one with panko breadcrumbs.
3. Season the chicken breast with salt and pepper, then coat each piece in flour, dip in the egg, and finally coat with panko breadcrumbs.
4. Place the coated chicken on a baking sheet lined with parchment paper and lightly spray with cooking oil.
5. Bake in the preheated oven for 20 minutes or until golden brown and crispy, flipping halfway through.
6. While the chicken is baking, prepare the salad by combining mixed greens, cherry tomatoes, cucumber, red bell pepper, and avocado in a large bowl.
7. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper to create the dressing.
8. Once the chicken is done, let it cool slightly, then slice it into strips and place on top of the salad.
9. Drizzle the dressing over the salad, toss gently, and serve immediately.

Nutrition

• Calories: 450
• Protein: 37 g
• Carbs: 32 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 110 mg
• Total Fat: 23 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• High in protein which supports muscle growth and repair.
• Rich in vitamins and minerals from fresh vegetables.

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