This crispy chicken salad is a fresh, satisfying meal that balances crunch, colour, and zesty flavour. It works beautifully as a light lunch or easy dinner and is ideal when you want something nourishing that still feels generous and comforting.
Ingredients
2 chicken breast fillets
1 cup panko breadcrumbs
½ cup plain flour
1 egg, beaten
Olive oil, for cooking
1 Lebanese cucumber, sliced
1 avocado, diced
½ red onion, thinly sliced
Mixed leafy greens
Fresh herbs (parsley, coriander, chives)
Lime Vinaigrette
Zest and juice of 1 lime
3 tablespoons olive oil
1 teaspoon honey
Salt and cracked black pepper
Method
Place the flour, egg, and breadcrumbs into separate bowls. Season the breadcrumbs lightly with salt and pepper. Coat the chicken in flour, dip into the egg, then press firmly into the breadcrumbs.
Heat a shallow layer of olive oil in a pan over medium heat. Cook the chicken for 4–5 minutes each side until golden, crisp, and cooked through. Remove from the pan and rest briefly before slicing.
To prepare the vinaigrette, whisk together the lime zest and juice, olive oil, honey, salt, and pepper until well combined.
Arrange the leafy greens in a large bowl or serving plate. Add the cucumber, avocado, red onion, and fresh herbs. Top with sliced crispy chicken and drizzle generously with the lime vinaigrette.
Serve immediately for maximum crunch and freshness. This salad is light yet filling and easy to adapt with seasonal vegetables or your favourite herbs.
