Chicken Breast Salad with Orange-Honey Dressing
Salads • European
Description
Chicken Breast Salad with Orange-Honey Dressing
Ingredients
- Marinated cherries 4 pieces
- Spanish onions ½ piece
- Courgette ½ piece
- Chicken fillet 2 pieces
- Radish 1 piece
- Egg white 1 piece
- Grated Pecorino Pepato Cheese 0 oz
- Oat flakes 0 oz
- Freshly squeezed orange juice 0 fl oz
- Date honey 1 teaspoon
- Red Curry Powder ¼ teaspoon
- Olive Oil 0 fl oz
- Salt to taste
- Goat cheese 0 oz
- Mixed salad greens 5 oz
Step-by-Step Guide
Step 1
For the salad, cut the tomatoes in half, the onion into half-rings, the cucumber and radish into thin half-circles, and the feta or goat cheese into 0.5 cm cubes. Mix the vegetables with the salad greens.
Step 2
Thoroughly rinse and dry the fillet. In a dry skillet, toast the oat flakes for 3-4 minutes. Then mix them in a bowl with the grated Parmesan, salt, and curry powder. Dip only one side of the fillet in the egg white and coat that side in the dry mixture. Place the fillet on a baking sheet greased with olive oil, breaded side up, and bake for 16-20 minutes at 180℃.
Step 3
For the dressing, blend the orange juice, honey, and curry powder with one tablespoon of olive oil. Blend until all ingredients are combined. Then add the remaining oil, salt, and blend again until well mixed.
Step 4
Once everything is ready, proceed to serve. Dress the salad with half of the dressing and place it on a plate. Cut the fillet across and carefully place it on top of the salad. Finish the dish by drizzling with the remaining dressing and sprinkling with curry powder.
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