Salt & chilli chicken salad

Salt & chilli chicken salad


The ingredient of Salt & chilli chicken salad

  1. 1 x 250g punnet cherry tomatoes, halved
  2. 120g mixed salad leaves
  3. 1 small red onion, halved, thinly sliced
  4. 2 tablespoons olive oil
  5. 1 1/2 tablespoons fresh lemon juice
  6. Freshly ground black pepper
  7. 3 (about 450g) single chicken breast fillets
  8. 50g (1/3 cup) plain flour
  9. 1 1/2 teaspoons chilli powder
  10. 2 teaspoons garlic powder
  11. Pinch of salt
  12. Vegetable oil, for shallow frying
  13. 1 1/2 tablespoons sea salt flakes

The instruction how to make Salt & chilli chicken salad

  1. Combine tomato, salad leaves and onion in a bowl. Whisk olive oil and lemon juice in a jug. Season with pepper. Drizzle dressing over salad mixture and toss until well coated. Place in a serving bowl.
  2. Slice the chicken across the grain into 2cm-thick strips. Combine flour, chilli powder, garlic powder and salt in a bowl. Add the chicken and toss until well coated. Shake off any excess.
  3. Heat enough vegetable oil in a heavy-based frying pan over medium-high heat to reach a depth of 1.5cm. Add one-third of the chicken and cook for 1-2 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining chicken, adding and reheating oil between batches.
  4. To serve, arrange chicken over salad and sprinkle with sea salt flakes.

Nutritions of Salt & chilli chicken salad

fatContent: 348.94 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 3 grams sugar
cholesterolContent: 28 grams protein
sodiumContent: 66 milligrams cholesterol

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