Crispy Weetabix Chicken Salad
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
1
servingsPrep time
10
minutesCooking time
15
minutesThe chicken is shallow-fried until crisp using crushed Weetabix for a light, crunchy coating, then served over a fresh salad with Parmesan cheese. No talking, just gentle cooking sounds and a peaceful atmosphere.
Ingredients
- Salad & Dressing:
1 cos (romaine) lettuce, finely shredded
2 garlic cloves, grated
1 tbsp Dijon mustard
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
Ground rock salt, to taste
Ground black pepper, to taste
Parmesan cheese, grated (for serving)
- Chicken:
1 chicken breast
1 tbsp plain flour
1 tsp smoked paprika
1 tsp cayenne chilli pepper
1 Weetabix, crushed finely
1 egg
15 ml milk
Groundnut oil, for shallow frying
Directions
- Prepare the dressing:
In a small bowl, whisk together the Dijon mustard, extra virgin olive oil, balsamic vinegar, and grated garlic. Season lightly with salt and black pepper. Set aside. - Prepare the coatings:
○ In one bowl, mix the plain flour, smoked paprika, and
cayenne pepper.
○ In a second bowl, beat the egg with the milk.
○ Place the crushed Weetabix in a third bowl. - Prepare the chicken:
Butterfly the chicken breast to create an even thickness. Season both sides with ground rock salt and black pepper. - Coat the chicken:
Dip the chicken breast first into the seasoned flour, then into the egg mixture, and finally coat evenly with the crushed Weetabix. - Fry the chicken:
Heat enough groundnut oil in a frying pan for shallow frying over medium heat. Fry the chicken until golden brown on both sides and fully cooked through. Remove and rest briefly. - Assemble the salad:
Toss the shredded cos lettuce with the prepared dressing and a small amount of grated Parmesan. - Serve:
Place the dressed salad into a bowl. Slice the crispy chicken breast and arrange on top. Finish with extra grated Parmesan cheese.
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