Crumbed Chicken with Summer Salad

Crumbed Chicken with Summer Salad

Ready in 45 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 17, 2019.



  • 800g potatoes
  • 2 courgettes
  • 2 corn cobs
  • 1 Tbsp mustard
  • 125g sour cream


  • 1 pack chicken breasts
  • 2 Tbsp GF flour
  • 1 egg
  • 1 pack breadcrumbs

To Serve

  • 1 pack tomato chutney

Have Handy

  • Oil
  • Salt & Pepper
  • Vinegar


  1. Cook potatoes Dice potatoes 2cm. Add to a pot with a pinch of salt and cover with hot tap water. Cook on high, covered for 20-25 minutes, until tender. Drain and leave to cool a little.
  2. Prep veggies Grate courgettes 2cm and remove kernels from corn cobs.
  3. Prep chicken Pat chicken dry, slice into 1cm thick strips and place in a bowl. Sprinkle over flour and a pinch of salt. Toss to coat. In a small bowl, whisk egg. Pour egg over chicken, mix well, making sure all chicken is coated. Place breadcrumbs in a bowl, add chicken, shaking off excess egg as you go. Toss to coat and set aside
  4. Cook chicken Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken in batches, for 3-5 minutes, each side until golden and cooked through. Set aside, uncovered to rest. Reduce heat if crumb start to burn.
  5. Finish salad Add corn and courgette to a bowl along with potatoes, mustard, sour cream and a drizzle of vinegar. Gently toss to combine and season to taste. Keep salad plain for fussier foodies.
  6. Serve salad and chicken with tomato chutney.

Nutritional Information

Energy 2626 kj
628 kcal
Protein 45.8g
Carbohydrate 68.2g
Fat 22.2g