← All recipes

🥗 Crispy Chicken Salad with Feta

411 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets (approx. 120 g each)
• 0.5 tsp paprika powder
• salt
• pepper
• 1 tbsp olive oil (10 ml each)
• 4 tomatoes
• 100 g mixed leaf salad
• 50 g alfalfa sprouts
• 150 g corn kernels (can; drained weight)
• 150 g kidney beans (can; drained weight)
• 200 g feta cheese (9% fat absolute)
• 100 g sour cream
• 3 tbsp milk (1.5% fat)
• 1 stalk parsley
• 1 tbsp chive rings
• 1 lemon

Instructions

1. 1. Rinse the chicken meat under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the chicken with paprika powder, salt, and pepper.
4. 4. Heat some olive oil in a frying pan.
5. 5. Fry the chicken on both sides for 8 to 10 minutes until golden brown over medium heat.
6. 6. Remove the stem ends from the tomatoes.
7. 7. Wash the tomatoes and cut them into wedges.
8. 8. Wash the leaf salad and sprouts thoroughly.
9. 9. Let the vegetables drain well.
10. 10. Rinse the corn and beans in a sieve.
11. 11. Let the corn and beans drain as well.
12. 12. Cut the feta cheese into small cubes.
13. 13. Cut the lemon in half.
14. 14. Squeeze the juice from the lemon.
15. 15. Mix the sour cream with the lemon juice.
16. 16. Stir in the milk and herbs into the cream.
17. 17. Season the sauce with salt and pepper to taste.
18. 18. Wash the parsley and chives.
19. 19. Shake the greens dry.
20. 20. Finely chop the herbs.
21. 21. Slice the fried chicken into strips.
22. 22. Arrange the salad with the chicken and feta cheese on plates.
23. 23. Drizzle the dressing over the salad.
24. 24. Garnish the dish with the chopped herbs.

Nutrition per serving

• kcal: 411
• Protein: 39 g · Fett/Fat: 21 g · Carbs: 15 g