i've been on a salad kick lately (i'm having sesame chicken salad for lunch today - thank you sunshine market!). i found this recipe over at
self and i'm dying to try it out because i'm extra crazy about avacado, bell peppers + goat cheese and this cornmeal-crusted chicken sounds
veeeery intruiging...plus the fact that i found this under the 30 minute meal category sold me immediately.
cornmeal-crusted chicken salad
avocados add a heart-healthy touch to this satisfying salad from executive chef stephane beaucamp at kantina in newport beach, california.
serves four
ingredients
3/4 cup all-purpose flour
1 whole egg
1 egg white
1/4 cup finely ground cornmeal
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons sugar
vegetable oil cooking spray
2 boneless, skinless chicken breasts (about 4 oz each), sliced lengthwise into 1 1/2-inch-wide strips
1 avocado
8 oz mixed greens
1 jar (7 oz) roasted red peppers, thinly sliced
3 tablespoons goat cheese, crumbled
dressing
2 tablespoons extra-virgin olive oil
1 tablespoons grapefruit juice
2 tablespoons sherry vinegar
1 teaspoons honey
preparation
heat oven to 425°. 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. season flour and cornmeal bowls with 1 tsp each of cumin, salt and sugar and a few grinds of black pepper. stir each bowl to blend ingredients. cover a baking sheet with aluminum foil; coat foil with cooking spray. dust each chicken strip with flour mixture, then dip in egg, dredge in cornmeal mixture and place on sheet. bake 12 to 14 minutes, turning once halfway through, until chicken is cooked and crust is golden brown. cut avocado into thin wedges.
for dressing
whisk dressing ingredients in a bowl big enough to accommodate greens; toss greens in dressing and divide among 4 plates. top greens with chicken, avocado, peppers and goat cheese.
the skinny
467 calories per serving, 19 g fat (4.3 g saturated), 39 g carbs, 5.4 g fiber, 36 g protein
