Berry Salad with Cornflake Crusted Chicken

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Whenever I go out to eat, I’m drawn to salads that are filled with an interesting mix of produce and topped with a delicious source of protein. But then I’m left wondering why I just spent $15 on something I could easily make at home. So this past Sunday I did just that. I wandered through the produce aisle, and just picked out a few different items that sounded good. Like a fresh mix of berries and a perfectly ripe avocado. I love the contrast of the creamy and mild avocado with the sweet and slightly tart berries. And since I wanted to give an added punch of protein (and I had a certain guy coming over that would NOT eat a plain salad for dinner) I decided to throw together some healthified crispy chicken strips. And rather than use Panko breadcrumbs, like I usually do, I decided to use cornflakes as the main component in the crust. And I thought it had fantastic results. The chicken is perfectly tender with a crunchy and flavorful crust. I made a large enough batch of the chicken strips to have leftovers for quick dinners throughout the week, but you could easily divide the chicken portion of this recipe in half to have just enough for a couple salads. And there you have a perfectly light spring meal. Enjoy!

Ingredients: Makes 2 large salads and 12 chicken strips (plenty of leftovers!)

  • 2 packages thinly sliced boneless, skinless chicken breast
  • 1 cup buttermilk
  • 4 cups cornflakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/3 cup shredded mozzarella cheese
  • 4 cups mixed greens or chopped romaine
  • 1/2 avocado, sliced into strips
  • 1/2 cup mixed berries (blueberries, raspberries & blackberries)
  • Raspberry Vinaigrette

Preparation:

  1. Place chicken strips in a 13 x 9 inch baking dish and cover with buttermilk; place in fridge and let sit for 3-4 hours
  2. Place next 5 ingredients in a food processor (cornflakes through mozzarella) and grind until mixture resembles coarse crumbs
  3. Place cornflake mixture into another 13 x 9 inch baking dish and dredge chicken breast in mixture until completely coated
  4. Place cornflake crusted chicken strips on a greased cookie sheet and bake at 350 for 15-20 minutes
  5. To assemble salad, mix greens, avocado & mixed berries together and top with cooled chicken
  6. Drizzle with raspberry vinaigrette to taste

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