Crumbed Chicken Salad with Creamy Herb Dressing
Quick Prep | Ready in 15 | Serves 2
There’s nothing quite like the golden crust of a good old-fashioned crumbed chicken breast strip to cheer you up – that’s just simple science. And as for condiments? We think our delish dill and parsley mayo might just make for the ultimate finishing touch in this speedy lunch delight.
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/Â Serving 2 people
/Â Serving 2 people
1 packet
crumbed chicken breast strips
(ContainsGluten)1
tomato
1
cucumber
1
carrot
1 packet
dill & parsley mayonnaise
(ContainsEggs)1 bag
mixed salad leaves
Not included in your delivery
1
olive oil
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken breast strips, turning, until deep golden brown and cooked through, 5-6 minutes. Transfer to a plate lined with paper towel. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, roughly chop the tomato. Roughly chop the cucumber into half-moons. Grate the carrot. Divide the dill & parsley mayonnaise between two reusable containers. Add a drizzle of olive oil and stir to combine.
In a large bowl, combine the tomato, cucumber, carrot and mixed salad leaves, then divide between the containers. When the chicken is cooled, divide into two portions and wrap in foil or place in two separate containers. Refrigerate. TIP: Save on washing up and don't use a bowl, simply divide veggies between the containers!
At lunch, toss the salad with the creamy herb dressing to combine. Season to taste. Remove the wrapping from the chicken and reheat in a sandwich press or on a plate in the microwave for 1 minute bursts. Thickly slice the chicken and serve on top of the salad. TIP: A sandwich press will help keep the chicken crispy!