Cornmeal-Crusted Chicken Salad

Serves: 4

Ally Shanahan

1 January 1970

Based on User reviews:

49

Spice

53

Sweetness

48

Sourness

39

mins

Prep time (avg)

4.3

Difficulty

Ingredients:

3 cup

All-Purpose Flour

1

Whole Egg

1

Egg White

1 cup

Cornmeal (finely ground)

2 tsps

Ground Cumin

2 tsps

Salt

2 tsps

Sugar

1

Vegetable Oil Cooking Spray

1

Avocado

230 g

Mixed Green

200 g

Roasted Red Pepper (thinly sliced)

3 tbsps

Goat Cheese (crumbled)

2 tbsps

Extra-Virgin Olive Oil

1 tbsps

Grapefruit Juice

2 tsps

Sherry Vinegar

1 tsps

Honey

Directions:

1

Heat oven to 425°F

2

Set out 3 shallow bowls: Put 1/2 cup flour in the first, egg and egg white in the second and cornmeal and the remaining 1/4 cup flour in the third

3

Season flour and cornmeal bowls with 1 tsp each of cumin, salt and sugar and a few grinds of black pepper

4

Stir each bowl to blend ingredients

5

Cover a baking sheet with aluminum foil; coat foil with cooking spray

6

Dust each chicken strip with flour mixture, then dip in egg, dredge in cornmeal mixture and place on sheet

7

Bake 12 to 14 minutes, turning once halfway through, until chicken is cooked and crust is golden brown

8

Cut avocado into thin wedges

9

Whisk dressing ingredients in a bowl big enough to accommodate greens; toss greens in dressing and divide among 4 plates

10

Top greens with chicken, avocado, peppers and goat cheese

11

Heat oven to 425°F

12

Set out 3 shallow bowls: Put 1/2 cup flour in the first, egg and egg white in the second and cornmeal and the remaining 1/4 cup flour in the third

13

Season flour and cornmeal bowls with 1 tsp each of cumin, salt and sugar and a few grinds of black pepper

14

Stir each bowl to blend ingredients

15

Cover a baking sheet with aluminum foil; coat foil with cooking spray

16

Dust each chicken strip with flour mixture, then dip in egg, dredge in cornmeal mixture and place on sheet

17

Bake 12 to 14 minutes, turning once halfway through, until chicken is cooked and crust is golden brown

18

Cut avocado into thin wedges

19

Whisk dressing ingredients in a bowl big enough to accommodate greens; toss greens in dressing and divide among 4 plates

20

Top greens with chicken, avocado, peppers and goat cheese