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🥗 Crispy Chicken Salad

472 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the chicken breast under running water.
  2. 2. Pat the meat dry with a kitchen towel.
  3. 3. Gently pound the meat flat so it has an even thickness.
  4. 4. Season both sides of the meat with salt and pepper.
  5. 5. Heat 1 tablespoon of oil in a pan over medium heat.
  6. 6. Fry the chicken for about 4 minutes on one side until golden brown.
  7. 7. Turn the meat and fry for another 4 minutes on the other side.
  8. 8. Remove the meat from the pan and place it on a plate covered with aluminum foil.
  9. 9. Let the meat rest briefly to keep it juicy.
  10. 10. Wash the leafy greens under cold water.
  11. 11. Remove any wilted or brown leaves.
  12. 12. Place the clean leaves onto the serving plates.
  13. 13. Wash the tomatoes thoroughly.
  14. 14. Cut off the hard stem area from the tomatoes.
  15. 15. Slice the tomatoes into even rounds.
  16. 16. Arrange the tomato slices decoratively around the salad.
  17. 17. Wash the bell pepper under running water.
  18. 18. Cut the bell pepper in half lengthwise.
  19. 19. Remove the seeds and white pith from the pepper.
  20. 20. Cut the pepper halves into thin strips.
  21. 21. Distribute the pepper strips evenly over the salad.
  22. 22. Drizzle vinegar over the entire salad.
  23. 23. Add some oil over the salad.
  24. 24. Sprinkle a pinch of salt over it.
  25. 25. Slice the rested chicken breast into narrow strips.
  26. 26. Arrange the chicken strips neatly on top of the salad.
  27. 27. Crumble the feta cheese into small pieces using a fork.
  28. 28. Gently fold the chopped herbs into the cheese.
  29. 29. Sprinkle the cheese and herb mixture over the finished salad.
  30. 30. Serve the salad immediately while it is still fresh.

Nutrition per serving