Chicken & Mediterranean inspired Salad
Lightly breadcrumbed Chicken accompanied by a Crunchy Mediterranean inspired Salad topped with Balsamic, Olive Oil Dressing and the very best Parmigiano. Enjoy!
Servings: 2
Ingredients
For the Chicken
- 300 gram of Chicken Breast
- 100 gram of Bread Crumbs
- 2 Table Spoons Olive Oil
For the Salad
- 5 Cherry Tomatoes
- 5 Sundried Tomatoes
- 1 Pepper Red or Yellow - you choose
- 1 Red Onion
- 400 grams Arugula Rocket Salad
- 2-3 pickled Chilli - or more if you like it.
- 50 grams of very best Parmigiano Reggiano Cheese Some call it Parmesan, but that's not really the name, right? : )
For the Dressing
- 2 Table Spoons Olive Oil extra virgin
- 1 Table Spoon Balsamic Vinegar from Modena preferably
- Salt and Peppar to Taste
Instructions
For the Chicken
- Coat Chicken Breasts in Bread Crumbs. No need to add egg, flour etc as the natural chicken fat will absorb just enough crumbs to give the Chicken texture and a bit of crisp.
- Set aside the breaded Chicken until you have assembled the Salad.
For the Salad
- Chop all the vegetables into bite size pieces, and place on top of Arugula bed.
- Shave the Cheese into nice slices and place on top of Salad.
Dress it up
- Mix Balsamic vinegar, Olive Oil, salt and pepper to taste, and sprinkle on top of salad.
Chicken time
- Shallow Fry the Breadcrumbed Chicken for approx 2-3 minutes each side until golden.
- Place the Chicken on kitchen roll to allow for excess oil to get absorbed.
- Add Chicken to your plate and put the chilli on top as seen in picture.
- Serve and Enjoy!
Notes
You can vary this recipe, and use Fish or Beef instead of Chicken, or just eat the Salad on its own. The good thing with this Chicken though is that it gives satisfying crispness without adding unnecessary fats. It is a hit every time! Try it!