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Wednesday, March 16, 2011

Vegetarian Chicken

Sin Ming Cook House / Bakery / Whatever

Here’s a quick and dirty recipe for making yourself a semi-healthy salad for lunch.  I came up with this recipe on the fly as I had left overs in the fridge.

Chicken Salad


  • De-skinned chicken breast
  • Corn flour
  • 1 Egg
  • Salt
  • Mixed lettuce
  • Tomato
  • Honey roasted cashews or Sunflower seeds
  • Pepper
  • Olive oil
  • Apple cider vinegar


  1. Butterfly the chicken breast to no more than 1.5cm thick (for faster cooking)
  2. Wrap chicken between a sheet of cling film and tenderize with blunt edge of a knife
  3. Pat dry the chicken and lightly salt and pepper
  4. Lightly coat the chicken in corn flour
  5. Drip coasted chicken in beaten egg mixture then coat again in flour
  6. Shallow fry for 5 minutes each side, remove and drain on absorbent paper then cut into strips
  7. Arrange chicken strips on bed of vegetables
  8. Sprinkle liberally sunflower seeds/roasted cashews
  9. In a separate container mix olive oil, pepper and apple cider vinegar together (to taste)
  10. Drizzle over chicken salad


Bon Appétit – Sidney

1 comment:

  1. Looks very easy. I'm gonna try doing this on a weekend. Don't have an oven to roast the chicken so I guess I'll try pan frying the chicken.



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