Crispy Chicken Salad with Buttered Potatoes & Ranch Dressing

Ready in 35 minutes • Serves 4
This dish most recently appeared in Bargain Box (3 Nights For 4) on Sunday, January 30, 2022.

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We've combined our most craveable ingredients into one delicious dish. This salad combines crispy crumbed chicken, buttered potatoes and our tangy ranch dressing - what's not to love?

Ingredients

To Serve

3 Tbsp ranch dressing

Salad

3 Tbsp ranch dressing
1 telegraph cucumber, diced 1cm
1 carrot, peeled into ribbons
1 lettuce, roughly chopped

Chicken

1 drizzle of oil
1 cup breadcrumbs
2 Tbsp plain flour
1 pack Tex Mex Spices
600g free range chicken breasts, cut into steaks
1 egg

Potatoes

1 Tbsp butter
800g potatoes, diced 3cm

Steps

Bring a large pot of water to the boil.
Dice potatoes. Add to pot of boiling water and cook for about 20 minutes, until tender. Drain well and toss with butter. Season with salt and pepper. Set aside to cool, until ready to serve.
Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Add chicken to a medium bowl, along with Tex Mex spices and flour and toss to coat. Add egg to same bowl, split the yolk and toss to coat chicken. Place breadcrumbs in another bowl. Place chicken into the crumbs, turn to coat each piece well and place on a plate/tray.
Heat oil in a large fry-pan on medium heat. Cook chicken for 4-5 minutes each side (depending on thickness), or until cooked through.
Roughly chop lettuce, peel carrot into ribbons and dice cucumber. Set aside in a large bowl.
Toss salad with first measure of ranch dressing and season to taste with salt and pepper. Thickly slice chicken.
Salad topped with potatoes, chicken and remaining ranch dressing.

Nutritional Information

Energy	2335 kj 558 kcal
Protein	43.6g
Carbohydrate	42.1g
Fat	22.3g