Chicken Recipes‎ > ‎

Encrusted Chicken Salad

(Original Recipe)
Serves 2


2 chicken breasts

3 tablespoons flour

1 tablespoon chilli flakes


2 portions salad leaves

1/2 cup blue cheese

1 tablespoon each oil, balsamic vinegar, honey, mustard



Put the flour and chilli flakes in a plastic bag and season. Drop the chicken breasts into the bag and shake vigorously until the chicken is heavily coated in flour. Carefully remove to a baking tray and bake at 180 degrees (360 Fahrenheit) for ten minutes.

Turn the chicken on to the other side and pour over a tablespoon of oil. Roast at 200 degrees (390 Fahrenheit) for fifteen to twenty minutes. The chicken should feel a little soft and uncooked, but if you cut it open it will reveal itself to be fully cooked and moist. It's pretty amazing.

In the meantime, wash and prepare the salad leaves. Crumble blue cheese on to the plates of those interested in blue cheese.

Whisk together the oil, vinegar, honey and mustard.

Place the chicken on top of the salad and drizzle with the dressing. Serve.