Informations supplémentaires
30 min.
|
537 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425 °F. Chop the ginger. Separate the cilantro leaves from the stems. Cut the lettuce into pieces. Remove the ends of the mini-peppers and then slice them. On a separate cutting board, cut the chicken into strips. Place the corn flakes in a plastic bag and crush them well to make breadcrumbs.
2. Bread the chicken
In a bowl, mix the chicken strips with the buttermilk and season with salt and pepper. In another bowl, add the corn flakes. Coat the chicken pieces in the corn flakes pressing firmly, so it adheres well.
3. Cook the chicken
Spread the breaded chicken strips on a baking sheet. Brush with olive oil. Bake for 18-20 minutes. Turn halfway through cooking. Once cooked, cut into pieces.
4. Make the sauce
In a bowl, mix the spicy mayonnaise with the maple syrup, the ginger and 1 tsp of rice vinegar.
5. Plate your dish
Serve the breaded chicken pieces over the romaine lettuce. Garnish with the peppers, the cashews, the cilantro leaves and the sauce. It's possible to leave everything in the center of the table and let everyone garnish their salad. Bon appétit!
360gChicken Thighs
30gCashews
4unitMini colorful peppers
0.5unitCilantro
1unitRomaine Lettuce Heart(s)
80gCorn Flakes Cereal
60mlButtermilk
30mlSauce Mix (mayonnaise,sriracha)
20mlMaple Syrup
1unitGinger
What you need
Baking sheet, bowls.
537 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
58g
19%
fat
18g
28%
cholesterol
97mg
32%
fiber
4g
16%
protein
35g
saturated
3g
15%
sodium
423mg
18%
sugar
16g
trans
0g