Print Recipe
Pin Recipe
[btn-google-source]
Servings: 6
Calories: 421kcal
Ingredients
For the hot honey:
- 2 tablespoons vegetable oil
- 1 tablespoon red pepper flakes
- 1 garlic cloves minced
- ½ cup honey
- ½ tablespoon apple cider vinegar
- 2 chicken breasts cut in fillets
- Salt and pepper
- 4 cups cornflakes crumbled
- ¼ cup all-purpose flour
- ¼ cup Parmesan cheese shredded
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 2 large eggs beaten
- avocado oil in spray optional
For the Salad:
- 4 cups shredded lettuce
- 1 cup cherry tomatoes sliced
- ½ cucumber sliced
- ¼ cup blue cheese crumbled
- ¼ cup Ranch dressing
Instructions
- For the hot honey, heat the oil in a skillet at medium, add the red pepper flakes and garlic, and cook for a couple of minutes (the oil can’t be too hot, otherwise it will burn the garlic and red pepper flakes).2 tablespoons vegetable oil, 1 tablespoon red pepper flakes, 1 garlic cloves
- Once the oil starts getting red, turn it off and let it cool for a couple of minutes. Add the honey and apple cider vinegar and mix well - if it’s too thick, you can reheat it so it gets easier to mix.½ cup honey, ½ tablespoon apple cider vinegar
- Preheat the oven to 180ºC (350°F). Line a baking dish with parchment paper.
- In a bowl, mix the cornflakes, flour, Parmesan cheese, garlic powder, and paprika.4 cups cornflakes, ¼ cup all-purpose flour, ¼ cup Parmesan cheese, 2 teaspoons garlic powder, 1 teaspoon smoked paprika
- Season the chicken filets with salt and pepper. Dip them in the eggs and then in the cornflakes mixture until fully covered.2 chicken breasts, Salt and pepper, 2 large eggs
- Spray them with a bit of avocado oil and transfer them to the prepared tray. Bake for 15-20 minutes, or until browned.avocado oil in spray
- Remove from the oven and top with the hot honey. Let them cool and slice.
- To assemble the salad, layer the shredded lettuce, cherry tomatoes, sliced carrots, sliced cucumber, blue cheese, and chicken.4 cups shredded lettuce, 1 cup cherry tomatoes, ½ cucumber, ¼ cup blue cheese, ¼ cup Ranch dressing
- Serve it with ranch dressing or your favorite dressing.
Notes
- Spice Level: You can adjust the amount of red pepper flakes based on how spicy you like your food. Start with less and add more if needed. You can also skip it if kids don’t like spicy food, and just make a honey garlic sauce.
- Dressing Options: While ranch dressing is a classic choice, feel free to experiment with other dressings like blue cheese or a simple balsamic vinaigrette to mix things up.
- Add Crunch: For an extra crunch, toss in some croutons or roasted nuts before serving.
- Protein Variations: Not a fan of chicken? Swap it out for grilled shrimp or tofu to keep things interesting. No need to coat them with the cornflake mixture, but don't skip the sauce!
- Cheese: If blue cheese isn’t your thing, try feta or goat cheese for a different flavor.
- Make-Ahead: Prepare the chicken and hot honey a day in advance to make assembly quick and easy on the day you plan to serve it.
Storage and Reheating Instructions
- Separate Components: If possible, store the chicken, dressing, and salad greens separately. This keeps the greens from wilting under the dressing and the chicken from getting too soggy.
- Cool and Airtight: Make sure any leftovers are cooled to room temperature before storing them in airtight containers.
- Refrigerate: Pop the leftovers in the fridge as soon as you're done eating. Properly stored, your salad should stay fresh for about two days.
- Reheating: You can reheat the chicken in an air fryer or oven for a few minutes to return it to its former crispiness, or just serve it cold.
Nutrition
Calories: 421kcal | Carbohydrates: 49g | Protein: 24g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 112mg | Sodium: 498mg | Potassium: 579mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1454IU | Vitamin C: 13mg | Calcium: 119mg | Iron: 7mg
Tried this recipe?Let us know how it was!