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Grilled Chicken Salad

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Grilled Chicken Salad

with buttermilk ranch, pickled onion and crispy veggies

Informations supplémentaires
25 min. | 596 kcal | easy | Family, Express | Printable version
1. Cook the chicken Heat a skillet over medium-high heat. Add a drizzle of oil and the panko. Cook 3-4 minutes until golden brown. Remove from the pan. Add a drizzle of oil if needed. Season the chicken with salt and pepper. Add to the pan and cook 3-4 minutes on one side. Flip, cover and cook 7-9 minutes over low heat or until the center is cooked through.
2. Setup Thinly slice the pepper into strips. Thinly slice the cucumber and onion. Roughly chop the lettuce.
3. Pickle the onion Place the onion in a bowl. Add 1/3 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp of sugar in a small saucepan. Bring to a boil. Pour over the onion and let marinate.
4. Make the sauce Place buttermilk, sour cream and spices to taste in a bowl. Whisk. Add salt and pepper to taste.
5. Plate your dish Slice the chicken. Serve with the lettuce, vegetables, panko and sauce. Add pepper. It's possible to leave everything in the middle of the table as a salad bar! Bon appétit!
360gChicken Thighs
100mlButtermilk
86mlSour Cream
6gSpice Mix (Onion Powder,Dried dill,,)
1unitPepper(s)
2unitLebanese Cucumber(s)
1unitGrean Leaf Lettuce
15gPanko Breadcrumbs
0.5unitRed Onion(s)
What you need pan, bowls, whisk
596 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 13g
4%
fat 24g
37%
cholesterol 357mg
119%
fiber 3g
12%
protein 81g
saturated 6g
30%
sodium 414mg
17%
sugar 5g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg