Crispy cornmeal chicken salad
Indulge in the satisfying crunch of golden cornmeal-coated chicken atop a bed of crisp greens, vibrant veggies, and zesty dressing. Satisfaction guaranteed!
Ingredients:
- 1/4 cup flour
- 1 egg
- 1/3 cup cornmeal
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 /4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb chicken tenders
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoon grainy mustard
- 1 teaspoon honey
Instructions:
- Preheat the oven to 220 °C. Grease a baking sheet.
- Prepare three shallow bowls for coating the chicken. Put the flour in the first bowl. Beat the egg with 2 tablespoons of water in the second bowl. Combine the cornmeal with paprika, onion powder, garlic powder, salt, and pepper in the third bowl.
- Coat each piece of chicken with flour, then egg, and finally the cornmeal mixture. Arrange them on the baking sheet. Spritz the chicken with oil and bake for 15-17 minutes or until the chicken is thoroughly cooked and crispy.
- While waiting, prepare the dressing. Mix all dressing ingredients thoroughly and season with salt and freshly ground black pepper.
- In a large bowl, toss together the remaining salad ingredients. Drizzle with the dressing. Distribute the salad among four plates, top with sliced chicken, and serve.
Summary:
- Calories: 1579 kcal
- Fat: 77 g
- Protein: 80 g
- Carbs: 138 g
- Potassium: 1230 mg
- Magnesium: 141 mg