Cornflake Crusted Chicken Salad

Cornflake Crusted Chicken Salad is a 25-minute fakeaway dinner. Pick estimates $6.74 a serving, above the catalog average of $5.05, with 42g of protein and 520 kcal. You need stove and 8 ingredients.

• 25 minCook time
• $6.74Est. cost
• 520Calories
• 42gProtein
• 38gCarbs
• 20gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🍗Chicken BreastMeat & Seafood5½ oz
• 🌽CornflakesPantry1 cup
• 🥚EggsDairy & Eggs1 piece
• 🌾All-Purpose FlourPantry2 tbsp
• 🥬Romaine LettuceProduce1½ cup
• 🍅Cherry TomatoesProduce½ cup
• 🧀Cheddar CheeseDairy & Eggs1 oz
• 🥣Caesar DressingPantry2 tbsp

Method

1. Crush the cornflakes into coarse crumbs in a bowl.
2. Slice the chicken breast into strips, dust in flour, dip in beaten egg, then coat in the crushed cornflakes.
3. Pan-fry the chicken in a little oil over medium heat for 4 minutes per side until golden and cooked through.
4. Chop the romaine lettuce and halve the cherry tomatoes.
5. Toss the lettuce and tomatoes with the Caesar dressing in a large bowl.
6. Slice the crispy chicken and place on top of the salad.
7. Finish with shaved cheddar cheese.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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