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Recipe
Crispy Chicken Salad
Difficulty
Time
30 minutes
Crunchy cornflake chicken salad with Yayla tulum cheese
Ingredients
| 1 | egg |
| 100ml | Yayla milk |
| 120g | flour |
| 1 1/2 tsp | salt |
| 1 tsp | curry |
| 1 tsp | paprika powder |
| 3 | garlic cloves |
| 300g | chicken breast |
| - | unsweetened cornflakes |
| 1 tsp | oregano |
| 1 tsp | paprika powder |
| 8-10 | cherry tomatoes |
| 1 | red onion |
| 1/2 | red bell pepper |
| 1/2 | yellow bell pepper |
| 1 tbsp | Yayla tulum cheese |
| - | salad dressing of choice |
Preparation
1
Mix egg, milk, flour, spices and garlic into a marinade. Coat chicken and let rest. Crush cornflakes, mix with spices and coat the chicken.
2
Cook in airfryer at 200°C for about 12 minutes until crispy or bake in oven.
3
Prepare salad, place crispy chicken on top and finish with Yayla tulum and dressing.
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