← All recipes

🍽️ Crispy chicken strips on mixed leaf salad

304 kcal · 30 min · 4 servings

Ingredients

• 150 g whole wheat baguette
• 3 tbsp olive oil
• 1 tsp paprika powder (sweet)
• 175 g small romaine lettuce (1 small romaine lettuce)
• 150 g small radicchio (1 small radicchio)
• 100 g celery (1 stalk)
• 125 g small orange bell peppers (1 small orange bell pepper)
• 300 g chicken breast fillet (2 chicken breast fillets)
• salt
• pepper
• 1 large garlic clove
• 400 g silken tofu
• 3 tsp red wine vinegar

Instructions

1. 1. Slice the baguette using a bread knife.
2. 2. Cut the slices into cubes of about 1 centimeter.
3. 3. Line a baking sheet with baking paper.
4. 4. Spread the bread cubes evenly on the tray.
5. 5. Mix 1 tablespoon of olive oil with paprika powder in a small bowl.
6. 6. Brush the bread cubes with the oil and paprika mixture.
7. 7. Preheat the oven to 200 degrees (convection: 180 degrees, gas: level 3).
8. 8. Bake the bread cubes for about 8 minutes until golden brown.
9. 9. Wash the romaine lettuce and radicchio under running water.
10. 10. Dry the vegetables thoroughly with a kitchen towel or salad spinner.
11. 11. Cut the romaine lettuce and radicchio into bite-sized pieces.
12. 12. Wash the celery stalk thoroughly.
13. 13. Remove any fibrous strings from the stalk.
14. 14. Slice the celery into thin rounds.
15. 15. Halve the bell pepper lengthwise.
16. 16. Remove the core and seeds.
17. 17. Rinse the pepper halves.
18. 18. Dice the pepper very finely.
19. 19. Put all prepared salad ingredients into a large bowl.
20. 20. Take the bread cubes out of the oven.
21. 21. Let the cubes cool down briefly on the tray.
22. 22. Rinse the chicken fillets under cold water.
23. 23. Pat the meat dry with kitchen paper.
24. 24. Cut the chicken meat into thin strips.
25. 25. Heat 1 1/2 tablespoons of olive oil in a non-stick pan.
26. 26. Fry the chicken strips in the hot oil.
27. 27. Season the meat with salt and pepper.
28. 28. Cook the chicken for 4 to 5 minutes.
29. 29. Turn the meat frequently so it cooks evenly on all sides.
30. 30. Peel the garlic.
31. 31. Cut the tofu into small cubes.
32. 32. Put the garlic and tofu into a tall container.
33. 33. Add vinegar, the remaining olive oil, salt, and pepper.
34. 34. Puree the ingredients into a smooth sauce using a hand blender.
35. 35. Pour the sauce over the salad.
36. 36. Mix the salad well until everything is evenly coated.
37. 37. Plate the salad.
38. 38. Top with the crispy chicken strips and bread cubes.

Nutrition per serving

• kcal: 304
• Protein: 26 g · Fett/Fat: 12 g · Carbs: 21 g