Description
The only salad you’ll want to eat!
Ingredients
- FOR THE CHICKEN:
- 1 whole Boneless Skinless Chicken Breast
- ½ cups Corn Flakes
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Parsley Flakes
- 1 Tablespoon Lemon Juice
- 1 pinch Salt And Pepper, For Seasoning
- FOR THE SALAD:
- 2 cups Iceberg Salad Mix
- 2 teaspoons Lemon Juice
- 3 Tablespoons BBQ Sauce Of Choice
- Green Onion, For Garnish
- FOR THE CHICKEN:
- 1 whole Boneless Skinless Chicken Breast
- ½ cups Corn Flakes
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Parsley Flakes
- 1 Tablespoon Lemon Juice
- 1 pinch Salt And Pepper, For Seasoning
- FOR THE SALAD:
- 2 cups Iceberg Salad Mix
- 2 teaspoons Lemon Juice
- 3 Tablespoons BBQ Sauce Of Choice
- Green Onion, For Garnish
Preparation
To prepare the chicken, preheat your oven to 400 F and season both sides of the chicken breast with salt and pepper. Add the Corn Flakes into a Ziplock bag and crush them until fine. You can also do this in a food processor, but who wants to clean a food processor? Add the garlic powder and parsley flakes into the “breadcrumbs” and toss to combine. Drizzle the lemon juice onto both sides of your chicken, then dip it in the Corn Flake mixture. Be sure to coat both sides completely, pressing the flakes into the chicken to ensure they stick.
Add chicken breast to a greased or lined baking sheet, spritz with a little cooking spray, and cook in the oven for 10 minutes. Flip and cook for an additional 3-5 minutes, or until chicken is cooked through.
While chicken is in the oven, prepare your salad by adding the salad mix to a bowl and topping it with the lemon juice and garnish. Toss to combine.
Slice cooked chicken intro strips and add them to the salad. Top with your favorite BBQ sauce and enjoy!
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