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Grilled Chicken Salad

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Grilled Chicken Salad

with buttermilk ranch, pickled onion and crispy veggies

Informations supplémentaires
25 min. | 596 kcal | easy | Express, Family | Printable version
1. Cook the chicken Heat a skillet over medium-high heat. Add a drizzle of oil and the panko. Cook 2-3 minutes until golden brown. Remove from the pan. Add a drizzle of oil and reduce the heat to medium. Season the chicken with salt and pepper. Cook 6-8 minutes per side.
2. Setup Thinly slice the pepper into strips. Thinly slice the cucumber and onion. Roughly chop the lettuce.
3. Pickle the onion Place the onion in a bowl. Add 1/2 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp of sugar in a small saucepan. Bring to a boil. Pour over the onion and let marinate.
4. Make the sauce Place buttermilk, sour cream and spices in a bowl. Whisk. Add salt and pepper to taste.
5. Plate your dish Slice the chicken. Serve with the lettuce, vegetables, panko and sauce. Add pepper. It's possible to leave everything in the middle of the table as a salad bar! Bon appétit!
4unitChicken Thighs
100mlButtermilk
2unitSour Cream
10mlSpice Mix(onion powder,dried dill)
1unitYellow Bell Pepper(s)
2unitLebanese Cucumber(s)
1unitGrean Leaf Lettuce
45mlPanko Breadcrumbs
0.5unitRed Onion(s)
What you need pan, bowls, whisk
596 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 13g
4%
fat 24g
37%
cholesterol 357mg
119%
fiber 3g
12%
protein 81g
saturated 6g
30%
sodium 414mg
17%
sugar 5g
trans 0g