Parmesan Crumbed Chicken Salad with Pineapple Salsa
Elevate your salad game with this mouthwatering Parmesan Crumbed Chicken Salad with a tropical twist of Pineapple Salsa
Ingredients
600g chicken tenderloins
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1 tsp garlic powder
1tsp dried oregano
2 eggs beaten
2tbsp olive oil
120g salad mix
150g cherry tomatoes halved
1 telegraph cucumber diced (less if large)
1 red capsicum chopped
1 red onion thinly sliced
Pineapple Salsa
1/2 Dole fresh pineapple diced
1 red onion finely chopped
1 tbsp preserved sliced jalapeno finely chopped
1/2 handful fresh coriander chopped
1 tbsp lime juice
Method
Heat the oven to 190ºC.
In a shallow dish, combine the panko crumbs, grated parmesan cheese, garlic powder, oregano, and a sprinkle of salt and pepper. Mix well.
If tenderloins are large then cut in half lengthways and then dust with a little flour. Dip the chicken into the egg, allowing excess to drip off, and then coat both sides with the breadcrumb mixture. Press down gently to ensure the crumbs stick well.
Heat olive oil in a large frying pan over medium-high heat.
Once hot, add the coated chicken and cook for about 3 - 4 minutes on each side, or until they are golden brown.
Transfer the chicken to an oven dish and bake for an additional 10 minutes or until the chicken is cooked through. Alternatively these can be cooked in an air fryer.
In a medium bowl, combine the pineapple, red onion, jalapeño, coriander, lime juice, and a pinch of salt.
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, cucumber slices, capsicum, and red onion.
Serve the parmesan crumbed chicken on top of the salad and spoon some salsa alongside.