Back to salads, back to eating lightly, back to healthy eating, back to reality.

Feeds approx.: 4/5people



  • X1 packet chicken breast
  • A small shallow bowl plain flour
  • A bowl x2 beaten eggs
  • A bowl breadcrumbs
  • Olive oil

Salad (make enough for 5 people):

  • X1 Iceberg lettuce
  • x1 Chinese lettuce
  • x3 Cucumbers
  • x15 Cherry tomatoes

Salad dressing:

  • x3 tbsp. Olive oil
  • x2 tbsp. Yoghurt 2%
  • ½ Lemon squeezed
  • Salt and pepper
  • Dried mint


Slice 2 chicken breasts in half to form 4 pieces, beat them to become flat and add salt and pepper. Add the flour, the eggs and the breadcrumbs in 3 separate bowls. Dip each chicken slice in first the flour then eggs and lastly the breadcrumbs. Place the chicken on parchment paper and generously spray olive oil evenly. Cook in the oven for 30 min at 220˚. In the meantime, cut your salad items and put them in a bowl. Mix the olive oil, yoghurt, lemon, salt, pepper and dried mint to form the dressing. When the chicken is cooked, cut it in long thin stripes. Add it to the salad and pour the dressing on top.