Ingredients
- 2 chicken breasts and tenders
- 2 eggs
- 3 tbsp flour
- 120 g panko
- Salt and pepper
- For the salad:
- 1/2 head of iceberg lettuce
- 1/2 red cabbage
- 4 spring onions
- 1 green apple
- 2 chicorys
- For the dressing:
- 6 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- 2 tbsp mayonnaise
- 1 tbsp mustard
- 1 tbsp honey
- Salt and pepper
- For garnish:
- 4 tbsp roasted pine nuts
- Seeds of 1 pomegranateÂ
Instructions
- Preheat the oven to 200°C. Spread panko bread crumbs on a baking tray lined with baking paper, and put in the oven once hot for around 7 minutes or until they are golden brown.
- Meanwhile mix all the ingredients for the dressing in a bowl.
- Season the chicken with salt and pepper, then dredge with flour, dip into the whisked eggs, coat with bread crumbs and place on a baking tray. Bake in the oven at 200°C for about 20 minutes.
- In the meantime cut all the vegetables in small pieces, the apple into small cubes and place everything in a big bowl.
- Add almost all of the dressing to your salad and mix well until everything is well combined.
- Distribute the salad evenly in 4 bowls. Cut the chicken into small pieces and place them on top of the salads. Garnish with pomegranate seeds and pine nuts. Finally drizzle the leftover dressing over each bowl.Â