We love salad! Chicken salad is one of our go-to everyday salad! The mild saltiness of the cheddar cheese makes a sophisticated addition in the salad. Then drizzled in with homemade mayo-mustard dressing puts this salad over the top. The formula of our salad is very simple – there must be fresh greens, raw vegetables, hearty proteins, a generous amount of satisfying fats, and just a perfect splash of homemade salad dressing.
In spite of the healthy benefits that we can get from eating salad, we love it simply because we can always go creative with it – you can add in or swap different ingredients in order to personalize it to your taste. You can try it on a bed of mixed fresh vegetables or spread on top of crackers or stuffed in tortilla or on a croissant or on a sandwich. It’s so easy to make but it’s bursting with nutritious ingredients and full of flavors and textures – fresh, crunchy and tasty!
Here’s my recipe:
What you will need to make mayo-mustard dressing:
- fresh lemon juice of half a lemon
- 1 tbsp of mayonnaise
- 2 tbsp of plain yogurt
- 1 tsp of Dijon mustard
- 1tbsp of honey
- 1 tbsp of olive oil
- salt to taste
- freshly cracked pepper to taste
What you will need to make fried chicken breast:
- 500 grams of chicken breast, boneless, skinless, and fatless
- a cup of all-purpose flour
- a cup of breadcrumbs
- 1 fresh chicken egg
- salt, to taste
- freshly cracked pepper, to taste
What you will need to make salad:
- Romaine lettuce, washed and roughly cut.
- 2 shallots, sliced
- ½ cup of corn
- ½ cup of yellow bell pepper, sliced
- ½ cup red bell pepper, sliced
- ½ cup carrot, cubed
- ½ cup spring onion, sliced
- 1 apple, peeled and cubed
- 1 avocado, cubed
- ½ cup of cheddar cheese, cubed
How to make it:
- Prepare the mayo-mustard dressing.
- Put in all the ingredients – lemon juice, mayonnaise, yogurt, mustard, honey, olive oil – into a bowl.
- Season with salt and freshly crashed pepper to taste
- Whisk until everything is well combined.
- Refrigerate until serving.
- Prepare the chicken breast.
- Make sure the chicken breasts are washed and dried.
- In the first bowl, put in a cup of all-purpose flour. Season with salt and pepper. Mix to combine.
- In the second bowl, crack a fresh chicken egg. Make sure you wash before you crack it to remove the bacteria and germs in it. Season with salt and pepper. Then whisk to combine.
- In the third bowl, put in a cup of breadcrumbs. Season with salt and pepper. Mix well.
- Dip the chicken breast into the flour mixture. Next, dip it into the egg mixture. Lastly, dip it into the breadcrumbs mixture.
- Put in sunflower in the frying pan, and heat up for about 2 minutes until you can see some tiny bubbles on the side.
- Gently drop in the chicken and let it cook for about 4 minutes over a medium-low heat. Flip it over, and let it cook again for another 4 minutes. Turn it to the side and let it cook for another 2 minutes or until the chicken looks nice golden brown.
- Once cooked, put it on the plate with paper towel to get rid of some oil while it’s cooling down.
- Cut the chicken into bite slices and set aside.
- Putting together
- In a large mixing bowl, toss in all the vegetables that you would like in your salad – Romaine Lettuce, shallots, corn, cherry tomatoes, yellow bell pepper, red bell pepper, spring onion, carrots, apples and avocado.
- Put in the sliced chicken breast on the bed of the fresh and organic vegetables.
- Spread out cubed mild cheddar cheese.
- Drizzle in homemade mayo-mustard cheese.
- Serve, share and enjoy!
Little Lilly Meets the World 