I’ve really started branching out with salads. I put the whole “salads are boring” persona away, and actually started experimenting with different combinations and such.
Not only can salads actually fill you up, but they’re also a great way to get in both your fruits and vegetables. Enter: this salad. It’s delicious, considerably light, and a perfect way to start getting excited for the upcoming apple season. 🙂
Crispy Chicken Apple Salad
Makes two small salads or one big
2 cups of Lettuce mix of choice (we used iceberg)
1 whole Red Apple, diced
1 tablespoon chopped Cilantro + more for garnish
2 teaspoon lemon juice
1 teaspoon honey
1 boneless, skinless Chicken breast, pounded for uniform thickness
1 egg white
1/4 cup Panko breadcrumbs
1/4 cup Italian Seasoned breadcrumbs
2 tablespoons Canola Oil
Add your 2 cups of lettuce to a bowl and set aside. To prepare the chicken, combined both types of breadcrumbs and heat up the canola oil in a skillet on medium-high heat. Dip the chicken breast into the egg white, then into the breadcrumb mixture. When oil is hot, add the breast and cook for 2-3 minutes on each side, until cooked through and golden brown. Set aside on a paper towel lined plate and let rest for 5 minutes.
Add all of the ingredients for the apple salsa, besides 1 teaspoon of lemon juice, in a bowl and toss to coat apples in the honey. Slice up your chicken breast, add to your bowl of lettuce, then top with apple salsa. Finish off with a final drizzle of lemon juice and extra cilantro. Enjoy!
Adapted from Bev