Chicken With Strawberry Salad – a delicious recipe with chicken breasts, egg whites, breadcrumbs, salt, fresh ground black pepper, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 350 degrees.
2
In a shallow bowl, mix panko, salt and pepper.
3
In seperate bowl wisk egg whites to break them up.
4
Dip each chicken breast first in the egg white and then in the panko until completely covered.
5
Preheat a non-stick pan on medium-high heat with 2 tablespoons olive oil.
6
Add two chicken breasts (if both will fit in your pan) and cook until golden brown color on each side about 3 minutes per side.
7
Lay them on a cooling rack, on top of a baking sheet and place in oven to finish cooking 3-5 minutes.
8
Add your arugula to a large bowl and douse with balsamic vinegar and 2 tablespoons olive oil.
9
Gently mix in strawberries, fennel and almonds.
10
When serving, layer salad on top of chicken.
532
kcal
Calories
34
g
Fat
16
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 chicken breasts, pounded out to about 1/4 inch thin, 2 egg whites, ½ cup panko breadcrumbs, 2 tablespoons salt, and more.
Yes, Chicken With Strawberry Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
