Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.
LOADING

Healthier Baked Chicken Katsu Salad

A healthier salad using a low-fat blue cheese dressing and a baked version of chicken katsu.


Posted By: Amy Kristy
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 2 people have saved this recipe

Print   Add to Printer156 Times Printed

Prep Time: 15 | Cook Time: 20 | Ready In: 35 minutes
Ingredients: Print   Add to cart
US Metric
  • 2-4 wedges of lettuce
  • Cherry tomatoes, sliced in half

Chicken

  • 2 boneless chicken breasts
  • 1/4 cup flour
  • 1 large egg, beaten
  • 3/4 cup panko breadcrumbs
  • salt and pepper

Dressing

  • 1/3 cup reduced-fat mayonnaise
  • 1/3 cup nonfat buttermilk, or nonfat milk
  • 1/3 cup nonfat plain yogurt
  • 2 tablespoons tarragon vinegar, or white vinegar
  • 1 tablespoon Dijon mustard, mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup crumbled blue cheese, (1 ounce)

Cooking Process:

Preheat oven or toaster oven to 400 F.

Pat the breasts dry with a paper towel. Season on both sides with salt and pepper. Dredge in the flour. Then put into a bowl with the beaten egg and turn to coat with egg. Place the panko breadcrumbs on a plate, then coat the chicken with the breadcrumbs.

Place the breaded chicken onto a pan and bake for 20 minutes until cooked through. Brown the tops under broiler if you want it extra crispy.

Dressing

Whisk mayonnaise, buttermilk (or milk), yogurt, vinegar, mustard, salt and pepper in a medium bowl until smooth. Add cheese and stir, mashing with a spoon until the cheese is incorporated

how to serve:

Place wedge of lettuce on plate, add baked chicken katsu, sprinkle with blue cheese crumbles and cherry tomatoes.  Drizzle blue cheese dressing on lettuce and chicken.

Comments:

UA-24244452-1