Watermelon and tomato salad with crispy chicken
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
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Recipe characteristics
Salad
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Tomato 500 g
- Watermelon deseeded flesh 500 g
- Chicken breast skinless and boneless 500 g
- Plain flour 30 g
- Egg without shell 50 g
- Breadcrumbs 70 g
- Oregano dried 3 g
- Extra virgin olive oil 20 g chicken and 20 g salad 40 g
- Parsley 3 g
- Black pepper 0.5 g
- Salt 3 g
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Method
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Preheat the oven to 210°C conventional. Cut the chicken into 2–3 cm cubes and season with 2 g of salt and the pepper. Prepare three dishes: flour, beaten egg, and breadcrumbs mixed with oregano.
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Coat the chicken in flour, egg and breadcrumbs, pressing the coating on. Arrange on a parchment-lined tray and distribute 20 g of oil over the pieces. Bake for 18–22 minutes, turning halfway, until golden and at least 74°C in the centre.
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Using clean utensils separate from those used for raw chicken, slice the tomatoes and dice the watermelon. Divide between four plates and dress with the other 20 g of oil and remaining gram of salt.
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Place the freshly baked chicken on the salads, add the chopped parsley and serve immediately.
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