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🥗 Crispy Chicken on Fresh Leaf Salad

350 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Lightly salt and pepper the chicken breast fillets.
  2. 2. Brush the fillets generously with garlic oil.
  3. 3. Place the fillets in a grill pan.
  4. 4. Preheat the oven and activate the grill function.
  5. 5. Brown the chicken fillets under the grill.
  6. 6. Turn the fillets once while cooking.
  7. 7. Let the cooked filts drain on a kitchen towel.
  8. 8. Clean the oyster mushrooms with a damp cloth.
  9. 9. Cut the mushrooms into quarters or eighths.
  10. 10. Fry the mushrooms sharply in the remaining garlic oil.
  11. 11. Wash the head lettuce and the Lollo Rosso.
  12. 12. Spin the salad dry.
  13. 13. Arrange the salad on four plates.
  14. 14. Peel the cucumber.
  15. 15. Slice the cucumber.
  16. 16. Trim the spring onions.
  17. 17. Cut the light green leaves of the spring onions into rings.
  18. 18. Distribute the cucumber slices and spring onion rings on the salad.
  19. 19. Wash the tomatoes.
  20. 20. Remove the stems from the tomatoes.
  21. 21. Cut the tomatoes into cubes.
  22. 22. Place the tomato cubes over the salad.
  23. 23. Decoratively arrange the fried oyster mushrooms on the salad.
  24. 24. Cut the chicken breast fillets into diagonal strips.
  25. 25. Distribute the chicken strips over the finished salad.
  26. 26. Wash the chili peppers.
  27. 27. Halve the chili peppers.
  28. 28. Remove the seeds from the chili peppers.
  29. 29. Cut the chili peppers into thin strips.
  30. 30. Press the garlic clove.
  31. 31. Heat the chili, garlic, and remaining dressing ingredients in a small pot.
  32. 32. Stir until the sugar has completely dissolved.
  33. 33. Taste the dressing again.
  34. 34. Drizzle the dressing over the salads.

Nutrition per serving