1iceberg lettuce, or Romano lettuce or baby lettuce
2carrots
½large cucumber
250gcherry tomatoes, or 6 salad tomatoes
2chicken breast fillets, chilled
½cupplain flour
5tablespoonsunflower or vegetable oil
salt and black pepper, to taste
80gGrana Padano or Parmesan cheese, for serving
toasted baguette or bread, for serving (optional)
For the dressing
1clovegarlic
3tablespoonlight mayonnaise
1 ½teaspoonDijon mustard
2tablespoonfresh lemon juice
1tablespooncold water
pinchblack pepper
Instructions
Prepare the salad: Wash the lettuce, cucumber, tomatoes, peel the carrots if needed. Cut everything into regular bite-sized chunks. The carrot can be sliced or cut thinly. Add all veggies into a large mixing bowl. Set aside.
Prepare the chicken: Cut the breast fillet into 1 cm slices (if using thighs, no need to cut anything at this point). Wash your hands. Season with salt and pepper from both sides. Wash your hands again.
Add the plain flour into a deep bowl. Dip the chicken fillets into the flour from all sides, so they're fully covered in the flour. This will help to keep the juices of the meat inside, while crispy on the outside.
Add oil to a large frying pan, turn on medium-high heat. When hot, add the chicken fillets and fry for at least 10-14 mins depending on how thick they are, or until golden on top. Turn halfway through. Wash your hands again after handling raw chicken.
In the meantime, make the dressing: mix all ingredients together in a small mixing bowl, using a whisk. Keep whisking until you get a smooth and nice texture.
When the chicken is about to be ready, divide the salad (vegetables) onto 4 different plates.
Cut the chicken into strips, add to the salad, grate over some Grana Padano cheese, and add the dressing.
Enjoy as it is or with a slice of toasted baguette or bread!