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🥗 Crispy Chicken Strips with BBQ Dip on Colorful Salad

565 kcal · 30 min · 4 servings

Ingredients

• olive oil 2 tbsp
• balsamic vinegar, light 2 tbsp
• sugar pinch
• salt pinch
• pepper, black ground pinch
• shallots 1 pc
• vine tomatoes 3 pc
• corn from the can 150 g
• barbecue sauce 5 tbsp
• cream cheese, plain 200 g
• chicken breast fillets 600 g
• oil 1 tsp
• mini romaine 1 pc

Instructions

1. 1. Mix olive oil, balsamic vinegar, and a pinch of sugar in a bowl.
2. 2. Season the dressing mixture generously with salt and pepper.
3. 3. Halve the shallot, peel it, and dice it finely.
4. 4. Wash the tomatoes, remove the stems, and cut them into pieces about 1 cm in size.
5. 5. Drain the corn.
6. 6. Add the corn, shallot cubes, and tomato pieces to the dressing.
7. 7. Mix everything well together.
8. 8. Stir the barbecue sauce with cream cheese in a separate bowl.
9. 9. Adjust the dip to taste with salt and pepper.
10. 10. Rinse the chicken breast under running water.
11. 11. Pat the chicken dry with a kitchen towel.
12. 12. Cut the chicken into strips.
13. 13. Season the chicken strips with salt.
14. 14. Heat 1 tablespoon of oil in a pan.
15. 15. Fry the chicken strips on high heat for about 3 minutes on all sides.
16. 16. Pepper the chicken strips after browning.
17. 17. Reduce the heat on the pan.
18. 18. Continue to fry the chicken strips for approx. 6 minutes.
19. 19. Turn the chicken strips occasionally.
20. 20. Remove the core from the romaine lettuce.
21. 21. Cut the romaine lettuce into thin strips.
22. 22. Wash the salad strips.
23. 23. Dry the salad in a salad spinner.
24. 24. Add the romaine lettuce to the bowl with the rest of the salad.
25. 25. Season the salad with salt, pepper, and sugar.
26. 26. Arrange the chicken strips on the plates.
27. 27. Pour the BBQ dip over the chicken strips.
28. 28. Serve the dish with the colorful salad.

Nutrition per serving

• kcal: 565
• Protein: 44 g · Fett/Fat: 32 g · Carbs: 24 g