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🥗 Crispy chicken breast on crisp salad with yogurt dip

572 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (approx. 140 g each)
• salt
• pepper (from the mill)
• 3 tbsp olive oil
• 80 g butter
• 20 g ground almond kernels
• 20 g chopped, peeled almond kernels
• 1 tsp chopped thyme
• 40 g breadcrumbs
• 0.5 tsp lemon zest
• 2 carrots
• 0.5 cucumber
• 5 radishes
• 1 head lettuce
• 150 g yogurt
• 1 tbsp finely chopped herbs (e.g. dill or parsley)
• 1 tsp lemon juice

Instructions

1. 1. Preheat the oven to 120 degrees Celsius with top and bottom heat.
2. 2. Wash the chicken meat and pat it dry with a kitchen towel.
3. 3. Season the meat lightly with salt and pepper.
4. 4. Heat 2 tablespoons of oil in a frying pan.
5. 5. Fry the meat on all sides for about 2 minutes.
6. 6. Remove the meat from the pan and set it aside.
7. 7. Melt the butter in the same pan.
8. 8. Stir the nuts, thyme, and breadcrumbs into the butter.
9. 9. Season the nut mixture with salt and pepper.
10. 10. Fold the lemon zest into the nut mixture.
11. 11. Distribute the nut mixture evenly over the meat.
12. 12. Place the meat in the preheated oven.
13. 13. Bake the meat for 8 to 10 minutes until golden brown.
14. 14. Clean the carrots and peel them.
15. 15. Slice the carrots into long strips using a vegetable peeler.
16. 16. Wash the cucumber and cut it in half lengthwise.
17. 17. Slice the cucumber halves into thin slices.
18. 18. Wash the radishes and remove the stems.
19. 19. Halve the radishes and slice them very finely.
20. 20. Wash the salad and spin it dry.
21. 21. Tear the salad into bite-sized pieces.
22. 22. Mix the yogurt with the herbs.
23. 23. Add the lemon juice and the remaining oil to the yogurt mixture.
24. 24. Season the yogurt mixture with salt and pepper.
25. 25. Distribute all salad ingredients onto plates.
26. 26. Remove the chicken breasts from the oven.
27. 27. Slice the chicken breasts into medallions.
28. 28. Place the meat medallions on the bed of salad.
29. 29. Drizzle the dish with the yogurt vinaigrette.
30. 30. Serve the salad immediately.

Nutrition per serving

• kcal: 572
• Protein: 54 g · Fett/Fat: 33 g · Carbs: 15 g