Easiest Way to Prepare Super Quick Homemade Healthy Breaded Chicken with Salad
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Many things can roughly affect the taste quality of Healthy Breaded Chicken with Salad, ranging from the type of ingredients, then the number of contemporary ingredients, to make and serve it. Don’t fear about preparing scrumptious Healthy Breaded Chicken with Salad at house, because so long as you know the tricks, this dish can be a particular deal with.
So, this time, let’s strive it, let’s vary Healthy Breaded Chicken with Salad ourselves at dwelling. Staying with easy substances, this dish can present benefits in helping to keep up the health of our bodies. You may make Healthy Breaded Chicken with Salad utilizing 18 material type and 11 manufacturing steps. This is how one can make the dish.
I love this recipe! If you are like me and enjoy salads that are packed with all things delicious, you will to 🙂
Ingredients and spices that need to be Prepare to make Healthy Breaded Chicken with Salad:
- – Dressing —
- 1 Tbs Dijon Mustard
- 4 tsp honey
- 3 tsp balsamic vinegar
- 4 tsp olive oil
- – Chicken —
- 3 egg whites
- 125-150 g bread crumbs
- pinch rosemary
- pinch salt
- 500-600 g chicken breast (about 12-15 mini fillets!)
- – Salad —
- Bag mixed greens (I use about 1.5 to make 3 servings)
- 2 red bell peppers
- 12 cherry tomatoes
- 1 medium cucumber
- 2 carrots – shredded
- 1 avocado
Instructions to make to make Healthy Breaded Chicken with Salad
- 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.
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