Crumbed Chicken, Halloumi & Herby Plum Salad
with Avocado, Pickled Onion & Mint
- Wheat
- Gluten
- Milk
Tonight’s all about crunch and zing with this flavour-packed chicken salad. Golden panko-crumbed chicken is served with crisp cos, cucumber, sweet plum and fresh mint, all tossed in a punchy dressing. Finished with creamy avocado and quick pickled onion, it’s fresh, vibrant and seriously satisfying. This recipe is under 650kcal per serving.
Ingredients
½
Red Onion
1
Cucumber
1
Plum
1
Cos Lettuce
1
Avocado
1 packet
Mint
320 g
Chicken Breast
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Halloumi
(Contains: Milk; )
Not included in your delivery
2 tbs
olive oil
2 tbs
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice onion (see ingredients).
• Slice cucumber (see ingredients) into thin rounds.
• Cut plum into 2cm wedges, carefully removing the stone.
• Roughly chop cos lettuce. Slice avocado in half, scoop out flesh and roughly chop. Pick mint leaves.Cut halloumi into 1cm slices.
• In a small microwave-safe bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. Add enough water to just cover onion. Microwave in 30 second bursts, until softened.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Dip chicken into flour mixture to coat, then into egg and finally in breadcrumbs. Set aside on a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi, until golden brown, 2-4 minutes each side. Transfer to a plate and cover to keep warm. • Return frying pan to medium-high heat with a generous drizzle of olive oil. Cook chicken in batches until golden and cooked through, 3-5 minutes each side. TIP: Chicken is cooked through when its no longer pink inside.
• In a large bowl, combine cucumber, cos, avocado, plum, mint and a drizzle of olive oil and white wine vinegar. Season to taste.
• Slice chicken, if preferred.
• Divide herby plum salad between bowls. Top with crumbed chicken, halloumi to serve. Enjoy!
