This crispy chicken salad is my healthier take on the well-known classic. Featuring crispy oven-baked chicken coated in panko breadcrumbs, crisp Romaine lettuce, flakes of mature cheese, and a light sauce made with cottage cheese - it's truly delicious! This salad is a great idea for a satisfying lunch or dinner.
Salad with crispy chicken - Which sauce should you choose?
The traditional Caesar sauce is rich and creamy, typically made with anchovies, egg yolks, olive oil, and Parmesan cheese. It's undeniably delicious, but it's also quite high in calories. A cottage cheese-based version, on the other hand, is lighter yet still retains that characteristic, spicy flavour and thick, creamy consistency. This makes it an excellent option for those seeking lower-calorie alternatives. Moreover, cottage cheese and natural yoghur add an extra boost of protein to our salad.
Using panko breadcrumbs for chicken is an excellent method to achieve a crispy texture without the need for frying. Panko offers a lighter, more delicate texture compared to traditional breadcrumbs, and baking in the oven serves as a healthier alternative to frying.
Chicken salad - what additions?
Besides chicken and dressing, the salad can include various types of greens, such as Romaine lettuce, lamb's lettuce, or a mixed leaf salad. You might also consider adding extra vegetables like cucumbers, tomatoes, red onions, and avocado. Incorporating fresh vegetables not only enriches the flavour but also boosts the nutritional value of the dish.
Did you know that salads are much more than just green leaves on a plate? Here, you'll find plenty of inspiration. From fresh and light salads, ideal for a sunny afternoon, to rich and substantial ones that serve perfectly as a main course.
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Crispy chicken salad
Ingredients
Crispy chicken
- 2 chicken breast (single)
- 200 g panko
- 2 eggs
- 5 tbsp flour
- powdered garlic to taste
- salt to taste
- black pepper to taste
Light sauce
- 200 g cottage cheese
- 3 tbsp natural yoghurt
- 2 tbsp grated hard cheese (optional)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp Dijon mustard
- ½ garlic clove
- salt to taste
- black pepper to taste
Additions
- 1 large romaine lettuce
- 2 tbsp hard cheese (flakes)
Instructions
- Preheat the oven to 180°C.
- Toast the panko in a large frying pan over low heat (without adding any fat, stirring constantly) until slightly golden, then set aside.
- Halve the chicken breasts crosswise to create thinner fillets, and then cut them into 2-3 smaller pieces.
- Crack the eggs into a medium bowl and beat them with a fork. Pour flour into another bowl. Prepare a large baking tray and line it with baking paper.
- Season the prepared chicken meat with salt, pepper, and garlic on both sides. Then coat each piece of meat first in egg, then in flour, back in egg, and finally in the panko breadcrumbs. Place the coated meat on the baking tray and bake for about 20 minutes, or until the meat is thoroughly cooked inside.
- Place all the sauce ingredients in a blender and blend until you achieve a smooth, creamy texture. If the sauce is too thick, add a little milk and continue blending.
- Arrange torn lettuce on plates, top with the baked chicken, and sprinkle with cheese flakes. Finally, drizzle the sauce over everything. Enjoy your meal!
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