Easiest Way to Prepare Tasty Healthy Breaded Chicken with Salad

Healthy Breaded Chicken with Salad. Slice chicken breast in half so that it makes two fillets. Dip in bread crumbs and place on hot oil. Creamy and tangy, this healthy chicken salad dish gets its richness from half mayonnaise and half low-fat Greek yogurt.

Drizzle the dressing over the salad mixture and toss to coat. Garnish with basil and walnuts and serve immediately. Season chicken with salt and pepper. You can cook Healthy Breaded Chicken with Salad using 18 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Healthy Breaded Chicken with Salad

Prepare of - Dressing --.
Prepare 1 Tbs of Dijon Mustard.
It's 4 tsp of honey.
You need 3 tsp of balsamic vinegar.
It's 4 tsp of olive oil.
Prepare of - Chicken --.
You need 3 of egg whites.
You need 125-150 g of bread crumbs.
Prepare pinch of rosemary.
Prepare pinch of salt.
You need 500-600 g of chicken breast (about 12-15 mini fillets!).
Prepare of - Salad --.
It's Bag of mixed greens (I use about 1.5 to make 3 servings).
You need 2 of red bell peppers.
It's 12 of cherry tomatoes.
Prepare 1 of medium cucumber.
Prepare 2 of carrots - shredded.
Prepare 1 of avocado.

In shallow bowl, season bread crumbs with salt and pepper. My goal with this healthy chicken salad was to keep it super simple, so we can pull it off any time. Cold and creamy, with celery and red onion, this salad is flavorful, protein packed and tasty. During our Southern California road trip I had chicken salad for lunch at Legoland.

Healthy Breaded Chicken with Salad instructions

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..

Cut the chicken into pieces, spread the bread salad on the warm platter and nestle the chicken in the salad. This recipe is adapted from "The Zuni Cafe Cookbook" by Judy Rodgers. You won't find even a hint of mayo in this tasty chicken salad. The chicken is poached in chicken broth with ginger, coriander, scallions and. Inspired by the popular curried chicken salad, this recipe calls for an Indian tandoori-style yogurt marinade for the chicken.