 This recipe for Portuguese Chicken Salad
was submitted by Joyce Lee Sproul, Bath, ME.
Portuguese
Chicken Salad
- 3/4 cup cornflake crumbs
- 1/2 cup freshly grated
Parmesan cheese
- 1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
- 1 egg white, slightly
beaten
- 4 boneless, skinless chicken
breast halves, cut in 1-inch cubes
4 cups bite size assorted salad greens
1 cup thinly sliced cabbage
1/2 medium red bell pepper, cut in thin strips
Piri Piri Vinaigrette (recipe follows)
- In shallow dish, mix together
cornflake crumbs, cheese, paprika, salt, garlic powder and pepper.
- In separate shallow bowl,
place egg white; add chicken, stirring to coat. Place chicken,
a few pieces at a time in cornflake mixture, dredging to coat.
On lightly oiled baking sheet, place chicken and bake in 425°F
(220°C) oven for about 12 minutes or until fork can be inserted
with ease.
- On platter, arrange salad
greens, cabbage and bell pepper. Drizzle 1/4 cup Piri Piri Vinaigrette
over greens; top with chicken. Pass remaining vinaigrette.
Makes 4 servings.
Piri Piri Vinaigrette: Over medium heat, place small
frypan. Add 1/4 teaspoon crushed red pepper and sauté
about 1 minute or until lightly toasted. Add 1 tablespoon olive
oil, cook 1/2 minute and remove from heat. Cool to room temperature.
Whisk into mixture 1/2 cup tomato juice, 3 tablespoons red wine
vinegar, 2 tablespoons fresh chopped cilantro, 1 tablespoon chopped
onion and 1/2 teaspoon salt.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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