Husband has asked me to replicate the salad numerous times but again since salad is not really a popular toddler meal I usually dismiss it. But this week after struggling to come up with more meal ideas I thought “Stuff it, I’ll make the chicken salad”. The basis of the salad is chicken schnitzel, which since being married to an Italian makes a regular appearance at our house. Chicken or Veal ‘Cotoletta’ is a family favourite in most Italian households and I embrace this one whole heartedly. Roast some beautiful small tomatoes in the oven, add some bacon and some green leaves and top with some balsamic dressing and parmesan shavings and you’ve got it. Simple but really moreish.
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Must change tablecloth! |
The kids ate a deconstructed version of the salad…when I say deconstructed I mean they ate the chicken schnitzel (well at least its protein and carbs covered!). This time I decided not to beat myself up for the lack of vegetables on their plate and instead relished eating a meal without having to fight the never-ending vegetable-toddler battle during dinner time!
Warm Crunchy
Chicken Salad with Sugar-Free Balsamic Dressing
IngredientsServes 4
500g free
range chicken breasts
Breadcrumbs
and Panko crumbs
2 eggs,
lightly beaten
Finely grated
parmesan
Salad leaves
(I used what I had in the fridge, baby kale, spinach and rocket)
6 baby
tomatoes, quartered
Dried
oregano
2 rashes
bacon, diced
Shaved
parmesan (omitted in photos!)
Croutons (I
didn’t have any, but you can also top with homemade croutons for extra crunch)
Olive Oil
Method
Preheat oven to 160 degrees celsius
1.
Cut each breast into quarters (slicing any
larger pieces in half) and using a meat mallet pound into thin fillets
2.
Cut baby tomatoes into quarters, toss in olive
oil and place on oven tray. Sprinkle with salt and dried oregano and cook for approx.
20 minutes
3.
Combine breadcrumbs, panko crumbs and parmesan
on a plate. Crumb chicken by dipping in egg then coating with crumb mixture
making sure to press crumbs onto fillet
4.
Heat 3 tablespoons olive oil in pan, once oil
comes to medium heat place chicken pieces in pan turning once golden. Fry until
cooked through. (Chicken should be cooked in 2-3 batches to make sure pan isn’t
overcrowded. Make sure you take pan off heat and wipe out any leftover crumbs
between batches before repeating method)
5.
Once chicken is cooked, slice into thin strips
6.
Assemble plate with salad leaves, chicken and
tomatoes
7.
Fry diced bacon in small frying pan. Sprinkle
onto salad
8.
Top with shaved parmesan, croutons (if using) and
balsamic dressing
Ingredients
3 tablespoons apple cider vinegar
1 ½ teaspoon rice malt syrup
1 small garlic clove, crushed
Method
1.
Combine ingredients in small pan, heat on low
heat until rice malt syrup is dissolved
2.
Once cooled spoon onto salad
*For larger quantity simple
multiply ingredients proportionately
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