Chicken Breast Salad with Orange-Honey Dressing
2 servings
30 minutes
Chicken breast salad with orange-honey dressing is a refined blend of fresh vegetables, the zest of baked fillet, and the gentle sweetness of citrus dressing. The roots of this dish trace back to European cuisine, where harmonious flavor contrasts are valued. Crunchy vegetables, creamy goat cheese, and tender chicken fillet in a crispy oat crust create a rich texture, while orange juice with honey and curry adds unique depth to the sauce. This salad is perfect as a light yet nutritious lunch or an exquisite appetizer for a festive table. Bright colors, rich aromas, and a play of flavors make it a true gastronomic delight.
1
For the salad, cut the tomatoes in half, the onion into half rings, the cucumber and radish into thin half circles, and the feta or goat cheese into 0.5 cm cubes. Mix the vegetables with the salad leaves.
- Cherry tomatoes: 4 pieces
- Red onion: 0.5 piece
- Cucumbers: 0.5 piece
- Radish: 1 piece
- Soft goat cheese: 50 g
- Mixed salad leaves (party mix): 150 g
2
Thoroughly rinse and dry the fillet. Toast the oats in a dry skillet for 3-4 minutes. Then mix them in a bowl with grated Parmesan, salt, and curry powder. Dip only one side of the fillet in egg white and coat that side in the dry mixture. Place the fillet on a baking sheet greased with olive oil, with the coated side up, and bake at 180℃ for 16-20 minutes.
- Chicken breast fillet: 2 pieces
- Egg white: 1 piece
- Grated Parmesan cheese: 20 g
- Rolled oats: 40 g
- Curry powder: 0.3 teaspoon
- Olive oil: 40 ml
- Salt: to taste
3
In a blender, mix orange juice, honey, curry powder, and one tablespoon of olive oil. Blend the seeds to combine all ingredients. Then add the remaining oil, salt, and blend well again.
- Freshly squeezed orange juice: 30 ml
- Wildflower honey: 1 teaspoon
- Curry powder: 0.3 teaspoon
- Olive oil: 40 ml
- Salt: to taste
4
Once everything is ready - proceed to plating. Dress the salad with 1/2 of the dressing and place it on a plate. Cut the fillet across and carefully place it on top of the salad. Finish the dish by drizzling with the remaining dressing and seasoning with curry powder.
- Curry powder: 0.3 teaspoon
