Chicken, Kale, and Zucchini Salad
ekilu Team
ingredients
13
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
lemon juice
2 tsp
mango
1/2 unit
egg
1 unit
zucchini
1/4 unit
chicken breast
1 unit
kale
4 oz
Pantry ingredients
black pepper
2 pinches
breadcrumbs
2 tbsp
mustard
2 tsp
salt
1/4 tsp
olive oil
2 tbsp
honey
2 tsp
balsamic vinegar
2 tsp
Instructions
1
Prepare the breading the following way. Place three plates: one with the chicken filets, in another the beaten egg, and on the third the breadcrumbs.
2
Dip the chicken into the egg and then into the breadcrumbs. Make sure every part of the chicken is covered with the breadcrumbs.
3
Heat up a pan on medium heat and add a drizzle of olive oil and fry the chicken breasts for about 3 minutes on each side. Flip them and make sure they don't burn.
4
When the chicken is ready, remove from the pan and cut into medium size cubes.
5
Now you just have to prepare the salad. Wash the kale and dry. Place them into the bowl and add a few drops of lemon juice and olive oil. "Massage" the kale with clean hands for several minutes, this will make the kale more tender and less bitter. Set aside.
6
Wash the mango, peel, and dice. Also wash the zucchini and cut into thin slices.
7
Prepare the tasty dressing. Mix the mustard, honey, balsamic vinegar, teaspoon of olive oil, and salt and pepper in a bowl.
8
Put the salad together. Sprinkle the mango on the kale and add the zucchini. Place the breaded chicken on top and drizzle the honey mustard dressing on top. Enjoy!
Tips & Tricks
If you would like to have this honey mustard sauce in the fridge to use on other salads, you should just triple the quantity of ingredients in the recipe. It will last about 4 or 5 days in a tupperware.
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