Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
winter chicken salad

Winter Chicken Salad

  • Author: Sylvie
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Serves 4 as a side or 2 as a lunch 1x
  • Category: Lunch, Side

Description

Crispy chicken tops roasted pumpkin and broccoli for a crunchy, fresh and vibrant winter salad that will satisfy even salad naysayers.


Ingredients

Scale

Salad
1 small butternut pumpkin, peeled and seeds removed
1 small broccoli, stalk removed and cut into florets
3 tablespoons olive oil
100 grams/loose leaf salad mix (something peppery like rocket)
1/2 cup croutons
Crispy Chicken
1/3 cup sunflower oil
250 grams / 1/2 pound chicken (approximately 1 boneless and skinless breast)
1 egg
2 tablespoons flour
1/4 cup panko breadcrumbs


Instructions

  • Preheat the oven to 210C/410F.
  • Slice the pumpkin in half lengthwise and slice into 1/2 inch thick slices.
  • Lay the pumpkin onto your roasting tray and drizzle 1 1/2 tablespoons of olive oil evenly over. Season with a little salt.
  • Place in the oven for 20 minutes until golden and flip, they will bake for approximately 40 minutes to cook evenly.
  • Wash and lay your salad leaves on your serving plate and sprinkle over half the croutons.
  • Meanwhile, tenderize the chicken to thin out 3/4 inch thickness.
  • Pour the sunflower oil into a frying pan and place on medium heat.
  • Crack the egg into a flat bowl and the panko and flour in two similar flat bowls.
  • Lay the chicken into the flour and cover evenly, next place the chicken into the egg and dredge fully.
  • Remove from the egg and lay into the panko breadcrumbs and cover evenly.
  • Place the chicken fillets into the heated oil and cook for 6 minutes until golden, flip and repeat on the opposite side.
  • Remove from the heat and lay on paper towels to soak the oil and to rest for 6 minutes.
  • Remove the pumpkin from the oven and add the broccoli florets with the remaining olive oil.
  • Place into the oven for 10 minutes or until slightly charred.
  • Remove the pumpkin and broccoli from the oven and allow to sit for approximately 5 minutes.
  • Place the pumpkin and broccoli on your serving plate.
  • Slice the chicken into 1/2 inch slices and spread on top of your chicken.
  • Finish with the remaining croutons.
  • Serve immediately.

Notes

No dressing here: A lot of people have a preference for dressings or try to contain the calories when they consume a salad. In our house the only dressing would be olive oil or lemon juice with neither feeling like the right fit for this so if you love a salad dressing, balsamic vinegar would work here, but this is actually perfect without anything.

Crispy katsu coating: To make this salad more interesting, the chicken is in a crispy katsu coating which adds a great texture to this salad and doesn’t require too much oil, however, if you’re trying to eat less fried and fatty foods, you could simply pan fry plain and this would still taste great with the pumpkin.

Recipe by Roamingtaste

%d bloggers like this: