LSA Chicken Salad

    55 minutes

    The chicken in this chicken salad is coated in a mix of ground linseed, sunflower kernels and almonds before being baked.

    Victoria, Australia
    5 people made this

    Serves: 2 

    • 8 chicken tenderloins
    • 1 egg
    • 2 cloves garlic, sliced
    • 2 tablespoons ground parmesan cheese
    • 250g ground LSA mix (Linseed, Sunflower kernels, Almond)
    • 200g lettuce
    • 1/2 carrot sliced
    • 1/2 cucumber sliced
    • 1 celery stick sliced
    • 6 olives
    • 1 lemon, juiced
    • 1 tablespoon sesame oil

    Preparation:45min  ›  Cook:10min  ›  Ready in:55min 

    1. Preheat grill to 200 degrees C.
    2. Soak chicken tenderloins in egg and garlic for a minimum of one hour.
    3. In a sperate bowl, mix parmesan cheese and LSA mix.
    4. Remove chicken from egg mixture and coat with parmesan/LSA mixture. Place crumbed tenderloins on greased baking tray.
    5. Cook chicken under hot grill for 5 minutes, turn over chicken and cook a further 5 minutes.
    6. Prepare salad mixture in a large bowl (lettuce, carrot, cucumber, celery, olives). Dress salad with lemon juice and sesame oil.
    7. Serve salad onto plates then place cooked chicken on salad mixture.

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