Crumbed Chicken Salad with Bacon and Sun Dried Tomato Relish

Guys, I think my hubby jinxed spring. He was just saying last week how lovely the weather has been and even went as far as saying that ‘we won’t have more cold weather, for sure’ – and BOOM. Rain, wind, cold and dreary weather graced us with their presence this past weekend. I won’t be chatting to him about the weather soon…

Crumbed Chicken Salad with Bacon and Sun Dried Tomato Relish

So before we get all riled up about the seasons, I’m pretty ready for summer. And this delicious, summery salad can attest to that.

 

I am craving all kinds of freshness the last week so I am glad to share this easy recipe of Crumbed Chicken Salad with Bacon and Sun Dried Tomato Relish. A pretty decent meal and absolutely delightful – I can see how this might become a regular at the dinner table this summer.

Crumbed Chicken Salad with Bacon and Sun Dried Tomato Relish

If you don’t feel like going through the trouble of crumbing the chicken breasts, you can just fry them in butter with some spices to add to the salad. One thing you should not miss out on though, is the Bacon and Sun Dried Tomato Relish – an accompaniment that will definitely brighten up any meal.

Crumbed Chicken Salad with Bacon and Sun Dried Tomato Relish

If you are following a low carb diet, you can substitute the panko breadcrumbs with desiccated coconut – as I’ve done with these Pork Schnitzel with Mushroom Gravy. I like adding fresh herbs to my crumbs as well – try your own combinations and let me know what you think! Enjoy!

Crumbed Chicken Salad with Bacon and Sun Dried Tomato Relish

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Crumbed Chicken Salad with Bacon and Sun Dried Tomato Relish
A scrumptious, hearty salad of crumbed chicken with a bacon and sun dried tomato relish.
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Rating: 0
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Course lunch, Main Dish
Prep Time 10 min
Cook Time 15 min
Servings
servings
Ingredients
Course lunch, Main Dish
Prep Time 10 min
Cook Time 15 min
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat some oil in a saucepan, and give the breadcrumbs, coconut flour and seasoning a good mix in a mixing bowl.
  2. Dip the chicken breasts in egg and transfer to the crumb mix. Cover the chicken breast with crumbs.
  3. Shallow fry the breasts in hot oil, turning over as it turns golden, until done.
  4. Allow to rest on paper towel, while frying the bacon bits until crispy in another frying pan.
  5. Combine the crispy bacon with sun dried tomato.
  6. Assemble the salad by arranging the green leaves on a salad plate, followed by cucumber ribbons and crumbed chicken breasts. Serve with relish.
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