Isadora Salad with Chicken and Champagne

Isadora Salad with Chicken and Champagne

40 min
Medium
1 serv.
278 g / 1 serv.

Rating

Average rating:—

Description

Elegant festive salad with crispy chicken in champagne batter, fresh vegetables, nuts and honey-mustard dressing.

  1. Cut the chicken fillet into small strips or cubes.
  2. Prepare the batter: whisk 1 egg with champagne, gradually add flour and a pinch of salt, mix until smooth.
  3. Heat sunflower oil in a saucepan or deep fryer to 170–180°C.
  4. Dip chicken pieces into the batter and fry in batches until golden brown, about 3–4 minutes. Place on paper towels.
  5. Hard-boil the remaining 2 eggs, peel and cut into wedges or slices.
  6. Tear iceberg lettuce into large pieces, cut tomatoes into wedges, and slice onion into thin half-rings.
  7. For the dressing, mix apple juice, apple cider vinegar, honey and olive oil, whisk lightly with a fork.
  8. Arrange iceberg lettuce, tomatoes, onion and eggs on a plate. Top with chicken in batter.
  9. Drizzle the salad with dressing and sprinkle with chopped walnuts.
  10. Serve immediately while the chicken is crispy.
491
176 kcal / 100 g
kcal
18.4 g
6.6 g / 100 g
Protein
26.8 g
9.6 g / 100 g
Carbohydrates
33.8 g
12.1 g / 100 g
Fats