Crispy chicken salad with spinach, cauliflower & pickle-brine dressing
Delight in the crunch of golden chicken and fresh veggies in a tangy pickle-brine dressing. Spinach and cauliflower add depth to this satisfying salad.
Ingredients:
- 450g chicken breasts or tenders
- 1/4 cup plus 3 tablespoons mayonnaise, divided
- 2 cups panko or dried bread crumbs
- 1/4 head (about 110g) cauliflower
- 170g spinach (or another tender green)
- 6 tablespoons pickle liquid from any pickle except bread-and-butter (too sweet)
Instructions:
- Place the chicken between two sheets of plastic wrap or parchment paper and flatten to a consistent thickness—preferably around ½ inch thick—with a tenderizing tool, rolling pin, or an empty wine bottle. Spread the flattened breasts with ¼ cup of mayonnaise, then firmly press the breadcrumbs onto all surfaces.In a large skillet, warm a couple of generous pours of neutral oil over medium heat. Cook the chicken breasts in the pan until fully cooked and golden on all sides—approximately 4 minutes per side. Transfer them to a plate lined with paper towels or a cooling rack.Using a sharp knife or a mandoline slicer, thinly slice the cauliflower into wafer-thin rounds. Mix the spinach and cauliflower together in a large bowl.In a separate bowl, mix the remaining 3 tablespoons of mayonnaise with the pickle juice and shake well to create a uniform dressing. Drizzle half of the dressing over the spinach salad, season with a bit of salt and a few twists of black pepper, then toss to cover. Taste and adjust the seasoning as needed before transferring to a serving platter or individual plates.Slice the chicken breasts into half-inch strips and scatter them over the top of the salad.
Summary:
- Calories: 2205 kcal
- Fat: 103 g
- Protein: 140 g
- Carbs: 174 g
- Potassium: 3248 mg
- Magnesium: 377 mg