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🥗 Crispy Chicken Salad with Croutons

669 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets à approx. 200 g with wing bones and skin (or corn-fed chicken)
• salt
• pepper (from the mill)
• 3 tbsp vegetable oil
• 1 tbsp honey
• 2 tbsp butter
• 4 slices toast bread
• 1 tbsp freshly chopped parsley
• 0.5 lettuce head (e.g. iceberg)
• 1 handful red basil
• 1 handful lamb's lettuce
• 2 tbsp mayonnaise
• 3 tbsp sour cream
• 1 tbsp lemon juice
• 60 g parmesan

Instructions

1. 1. Turn on the oven and set it to 160 degrees Celsius. Use the top and bottom heat setting.
2. 2. Rinse the chicken breasts under running water. Then pat them completely dry with a kitchen towel.
3. 3. Season the meat evenly with salt and pepper.
4. 4. Heat 2 tablespoons of oil in a large non-stick pan.
5. 5. Place the chicken breasts in the hot pan with the skin side facing down.
6. 6. Fry the skin for 3 to 4 minutes until golden brown and crispy.
7. 7. Turn the meat once briefly on the other side.
8. 8. Place the breasts on a baking rack. Place a drip pan directly underneath to catch the fat.
9. 9. Slide the rack into the preheated oven and bake the meat for about 20 minutes until cooked through.
10. 10. Melt 1 tablespoon of butter together with the honey in a small saucepan.
11. 11. Take the chicken breasts out of the oven. Brush the skin with the honey-butter mixture during the last 5 minutes of cooking time.
12. 12. Turn on the oven's grill briefly if the skin is not crispy enough.
13. 13. Cut off the hard crusts from the toast bread.
14. 14. Cut the remaining bread body into small, even cubes.
15. 15. Heat the remaining butter and 1 tablespoon of oil in a pan.
16. 16. Fry the bread cubes in the pan until golden brown and crispy.
17. 17. Fold in the chopped parsley into the croutons.
18. 18. Place the croutons on kitchen paper to absorb any excess fat.
19. 19. Rinse the leaf salad under cold water.
20. 20. Remove all tough stems from the salad.
21. 21. Spin the salad dry or pat it dry.
22. 22. Tear the salad into bite-sized small pieces.
23. 23. Rinse the basil and lamb's lettuce as well.
24. 24. Shake the water off the herbs and lamb's lettuce.
25. 25. Whisk the mayonnaise with the sour cream in a bowl.
26. 26. Add 1 to 2 tablespoons of water, salt, lemon juice, and pepper to the dressing.
27. 27. Adjust the seasoning of the dressing with more spices if necessary.
28. 28. Mix the leaf salad, basil, and lamb's lettuce with the dressing.
29. 29. Distribute the salad onto individual plates.
30. 30. Sprinkle the finished croutons over the salad.
31. 31. Grate fresh Parmesan over the dish.
32. 32. Place one chicken breast on each plate.
33. 33. Serve the salad immediately.

Nutrition per serving

• kcal: 669
• Protein: 34 g · Fett/Fat: 45 g · Carbs: 34 g