- Prep
- 25 min
- Cook
- 15 min
- Total time
- 40 min
- Yield
- 2 servings
- Difficulty
- Medium
- Calories
- 420 kcal
Quick summary
“This complete salad unites golden strips of chicken fillet breaded in crispy panko flour to a hearty base of green leaves, fresh vegetables, and corn. The velvety yogurt sauce with fresh herbs ties every bite together.”
What you need to know
- Breading with panko fried over medium-high heat guarantees a very crispy, crackling crust.
- Greek yogurt sauce seasoned with Dijon mustard and lemon brings clean acidity and few calories.
- The inclusion of half-moon cucumber and cooked corn gives fresh chewiness to the leaf mix.
Ingredients
Main
- units (approx. 150g each) Chicken breast fillets
- cup All-purpose flour
- unit beaten Large egg
- cup Panko (Japanese breadcrumbs)
- teaspoon Sweet paprika
- teaspoon Garlic powder
- taste Salt and black pepper
- tablespoons Olive oil or vegetable oil
- cup Plain whole milk yogurt
- tablespoons Light mayonnaise
- tablespoon Fresh lemon juice
- tablespoon Extra virgin olive oil
- tablespoon Fresh chopped parsley
- tablespoon Cebolinha fresca picada
- clove Small crushed garlic
- teaspoon Dijon mustard
- cups Mixed green leaves
- cup (halved) Tomate cereja
- unit (sliced into half-moons) Pepino japonês
- unit (thinly sliced) Small red onion
- cup (fresh or canned drained) Cooked corn
- tablespoons Crumbled feta cheese
- taste Homemade croutons or chopped nuts
Instructions
Principal
- Dry the chicken fillets well with paper towels. Season both sides with salt, pepper, paprika, and garlic powder. Prepare three shallow dishes: one with wheat flour, another with beaten egg and the third with panko. Dip each fillet first in flour, covering well, then in egg and, finally, in panko, pressing to adhere the layer well.
- Heat the olive oil or oil in a large skillet over medium-high heat. Carefully place the breaded chicken fillets and fry for 3-4 minutes on each side, or until they are golden brown and the chicken is cooked through (internal temperature of 74°C). Remove and place on paper towels to drain excess oil. Let it cool and cut into slices or cubes.
- In a small bowl, combine the natural yogurt, mayonnaise (if using), lemon juice, extra virgin olive oil, parsley, green onions, crushed garlic, and Dijon mustard (if using). Mix well until smooth. Season with salt and black pepper to taste, adjusting the flavors to your preference.
- In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, and sweet corn. Drizzle the creamy yogurt sauce over the top and toss gently to coat all the vegetables.
- Divide the salad into two plates. Add the crispy chicken slices or cubes on top. Spread the crumbled feta cheese and, if desired, add croutons or chopped nuts for extra crunch. Serve immediately to ensure freshness and the ideal texture.
Chef's tips
- Press the panko flour firmly onto the egg-breaded chicken so the crust doesn't come off in the skillet.
- Slice the breaded chicken into strips only 3 minutes after frying to keep the meat juicy and moist.
- Season the green leaves with the dressing in a separate bowl and arrange the hot crispy chicken just on top.
Variations
- Add slices of fresh ripe avocado to introduce good fat and buttery texture to the dish.
- Add rustic croutons toasted in garlic olive oil to further elevate the crunchiness of the salad.
- Incorporate thin strips of green apple into the salad to bring sweet and sour and refreshing notes.
Substitutions
- Japanese panko flour can be replaced by toasted coarse homemade breadcrumbs.
- The crumbled feta cheese can be swapped for cubed fresh minas cheese or shaved parmesan cheese.
- The chicken breast fillet can be replaced by breaded coalho cheese cubes for a vegetarian version.
How to store
Store the leaves with vegetables and the sauce in separate containers in the fridge for up to 3 days. Store the breaded chicken in a separate container and reheat in the air fryer at 180°C for 4 minutes to recover the crust.
Can it be frozen?
Freeze only the already breaded and fried chicken fillets for up to 2 months in an airtight bag. Fresh leaves, dairy sauce, and raw vegetables cannot be frozen, as they lose all consistency.
What to serve with
Serve with water flavored with lemon slices and fresh mint, passion fruit juice, or ciabatta bread.
Frequently asked questions
What to do so the green salad leaves don't wilt quickly?
Dry the leaves very well after washing in a salad spinner. Mix the creamy yogurt sauce only at the exact moment of serving, preventing the salt and lemon from dehydrating the plant cells.
Can I make the breaded chicken in the air fryer instead of the skillet?
Yes. Preheat the air fryer to 200°C for 5 minutes, spray olive oil over the panko-breaded pieces and bake for 12 to 15 minutes, turning halfway through until golden with maximum crunch.
How to ensure the panko crust gets golden without burning before the chicken cooks?
Use thin chicken breast fillets about 1.5 cm thick and keep the oil at a moderate temperature of 175°C. Fry for 3 to 4 minutes on each side until reaching the characteristic straw golden tone.
Why pass the chicken first in wheat flour before the egg?
Wheat flour dries the surface moisture of the fillet and acts as an adhesive primer. It creates the base for the beaten egg to stick to the meat, ensuring the outer panko layer doesn't detach when cutting.
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