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Grilled Chicken Salad

25 min. | 596 kcal | easy |
Express, Family
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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!
4 unit Chicken Thighs
100 ml Buttermilk
2 unit Sour Cream
10 ml Spice Mix(onion powder,dried dill)
1 unit Yellow Bell Pepper(s)
2 unit Lebanese Cucumber(s)
1 unit Grean Leaf Lettuce
45 ml Panko Breadcrumbs
0.5 unit Red Onion(s)
What you need pan, bowls, whisk
596 kcal
% daily value
% daily value
carbohydrate 13g
fat 24g
cholesterol 357mg
fiber 3g
protein 81g
saturated 6g
sodium 414mg
sugar 5g
trans 0g