Crunchy Chicken Spring Salad

Hope everyone is doing well. I just came back from my trip to the USA and it is now so sunny in Paris. It’s awesome ! On this Sunday I though a spring salad would be perfect. I pretty much used whatever I had in my fridge and it came out pretty nice.

Ingredients: 

Crunchy Chicken:

  • 4 chicken thigh fillets, skin removed (no bone)
  • 2 cups flour*
  • 1 egg
  • 2 cups bread crumbs*

*For a Gluten Free option use corn starch instead of the flour and cornflakes instead bread crumbs. You can go check out my gluten free Gluten Free Crunchy Chicken here.

  • 5 cups Romaine lettuce leaves, washed and dried
  • 1 avocado, sliced
  • 2 roma tomatoes, sliced
  • ½ cup Parmesan cheese slices
  • Salt and pepper, to season

Balsamic Dressing:

  • 2 tablespoons balsamic vinegar
  • 6 tablespoons olive oil

Method:

1 . The crunchy chicken : With a sharp knife, detail the chicken into strips. Add salt and pepper to the chicken pieces. Place the flour, the beaten egg and the bread crumbs in three different plates.
2 . Heat the oil in a saucepan. Dip the chicken strips into the flour, into the egg and finally into the bread crumbs to cover them completely. Cook for 15-20 minutes, turning them often enough to prevent them from burning.

After that, the salad comes together so FAST. Throw all ingredients into a bowl and dress with the reserved dressing. That’s kinda it.

3. Slice chicken into smaller pieces and prepare salad with lettuce, avocado slices, tomatoes, Parmesan cheese and finally chicken.

IMG_7814

4 . Dressing: Mix the balsamic vinegar with olive oil. Drizzle with the dressing; season with salt and pepper; serve.

 

 

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