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Healthy Breaded Chicken with Salad
Healthy Breaded Chicken with Salad

Before you jump to Healthy Breaded Chicken with Salad recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Impacted By The Foods You Decide To Consume.

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Your primary meals should also include fish including salmon or lean proteins, as these will also be in a position to help your health. The point that salmon is also full of Omega-3 is just one of the reasons why it is a good choice, but it additionally contains other essential nutrients you’ll need. Then when it comes to lean protein, you should keep in mind that you only have to have about 3 ounces to get your daily requirements. Additionally before preparing your steak you will want to trim the fat that you can see from it to keep from eating extra fat.

If you determine that your health is important to you, you should take these suggestions to heart. The pre packaged processed foods that you can discover in any store is also not good for you and as an alternative you should be cooking fresh nourishing foods.

We hope you got benefit from reading it, now let’s go back to healthy breaded chicken with salad recipe. You can cook healthy breaded chicken with salad using 18 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook Healthy Breaded Chicken with Salad:
  1. You need - Dressing –
  2. Take 1 Tbs Dijon Mustard
  3. Take 4 tsp honey
  4. Get 3 tsp balsamic vinegar
  5. Use 4 tsp olive oil
  6. Use - Chicken –
  7. Use 3 egg whites
  8. Use 125-150 g bread crumbs
  9. Use pinch rosemary
  10. Take pinch salt
  11. Provide 500-600 g chicken breast (about 12-15 mini fillets!)
  12. Get - Salad –
  13. Take Bag mixed greens (I use about 1.5 to make 3 servings)
  14. Get 2 red bell peppers
  15. Use 12 cherry tomatoes
  16. You need 1 medium cucumber
  17. Take 2 carrots - shredded
  18. Prepare 1 avocado
Steps to make Healthy Breaded Chicken with Salad:
  1. This recipe makes enough salad for 2 or 3 salads depending on how much you eat per sitting.
  2. Preheat the oven to 190C/170C with fan
  3. Crack three egg whites in a bowl and beat with a fork until soft and airy.
  4. Put the breadcrumbs, rosemary, and salt in a bowl together and mix until combined.
  5. If you bought Chicken Breasts, slice them into mini fillets (about 3 or 4 slices per breast)
  6. Take one chicken fillet and put it in the egg mixture making sure to cover the entire fillet. Transfer the fillet from the egg mixture to the breadcrumbs, and make sure the entire fillet is covered in breadcrumbs. Transfer to a plate. Repeat for all chicken.
  7. Spray a baking sheet with oil, or place a piece of parchment paper on the sheet to prevent sticking. Put the chicken on the baking tray and spray with an oil (I used a Tesco bough sunflower oil in a spray bottle!). Bake for 20-30minutes, turning the fillets over about halfway through.
  8. Meanwhile make the salad: put the mixed greens, 2 chopped peppers, 12 sliced cherry tomatoes, 1 sliced cucumber, 1 chopped avocado and 2 shredded carrots in a bowl and mix together.
  9. For the dressing, mix all of the ingredients together, altering the amounts to your own specific taste.
  10. When the chicken is ready (let it cool!), cut it into inch pieces and toss with the salad and the dressing. I recommend eating it when the chicken is warm! Enjoy!
  11. PS - top tip! If you are making salad for a few servings, only put the dressing on the salad you want to eat right now (or else the salad you save might get a bit soggy!). Save some dressing for your future salads by putting saran wrap over the bowl it is mixed in and store it in the fridge. Mix it up again before using it.

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