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Crispy Panko Chicken Salad with Yoghurt Dressing
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Crispy Panko Chicken Salad with Yoghurt Dressing

30 minServes 1Nutri-Score C€€
from @inmykitchen_uk9 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • yoghurtDairy45 g
  • chives (finely chopped)Produce6 g
  • garlic granulesSpices2.5 g
  • mustardPantry2.5 ml
  • lemon juice (freshly squeezed)Produce15 ml
  • Worcestershire saucePantry1 ml
  • saltSpices1 g
  • cucumber (sliced)Produce100 g
  • romaine lettuce (thinly sliced)Produce100 g
  • feta (crumbled)Dairy30 g
  • chicken breast (flattened)Meat200 g
  • egg (whisked)Dairy1 piece
  • paprikaSpices1 g
  • panko breadcrumbsBakery50 g
  • oil (for frying)Pantry60 ml

per serving

Nutrition

873kcal

Carbs
55 g
Proteins
62 g
Fat
45 g
Adapt tools

what you’ll use

Tools

  • Rolling pin
  • Mixing bowl ×2
  • Frying pan
  • Whisk

step by step

Method

  1. Make the yoghurt dressing

    • Combine the yoghurt, chives, garlic granules, mustard, lemon juice, Worcestershire sauce and salt in a bowl.
    • Mix well until smooth.
    Step 1

  2. Flatten and coat the chicken

    • Flatten the chicken breast with a rolling pin until even in thickness.
    • Whisk the egg in a bowl and dip the chicken in it.
    • Combine the panko breadcrumbs with paprika, garlic granules and salt, then press the chicken into the mixture to coat.
    Step 2

  3. Fry the chicken

    • Heat the oil in a frying pan over medium-high heat.
    • Fry the breaded chicken for 3-4 minutes on each side until golden and cooked through.
    Step 3

  4. Assemble the salad

    • Spread the yoghurt dressing on a plate.
    • Top with the sliced cucumber and thinly sliced romaine lettuce.
    • Slice the crispy chicken and place it on top, then finish with crumbled feta.
    Step 4
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