Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Deconstructed Chicken Kyiv Salad - Image 1
Deconstructed Chicken Kyiv Salad - Image 2
Deconstructed Chicken Kyiv Salad - Image 1
Deconstructed Chicken Kyiv Salad - Image 2

Deconstructed Chicken Kyiv Salad

European cuisineUkrainian cuisine
0
Be the first to like this recipe

Deconstructed Chicken Kyiv Salad

  1. Grain & Pasta Salads

Prep: 25 min • Cook: 15 min. Experience the iconic flavors of Chicken Kyiv reimagined in a fresh, vibrant, and deconstructed salad. This dish features perfectly pan-fried crispy chicken tenders, offering a lighter take on the classic. They are elegantly arranged atop a generous bed of crisp mixed greens, complemented by refreshing cucumber slices and juicy tomatoes. The entire salad is then drizzled with a creamy, rich garlic-dill dressing, artfully crafted to capture the aromatic essence of the traditional herb butter without all the fuss.

Preparation time
25 min
Cooking time
15 min
Total time
40 min
Servings
4
Course
Salad
Complexity
Easy
Units:
Scale:

Ingredients

Chicken

  • 2 pcs chicken breast(boneless, skinless, cut into tenders)
  • 1/2 cup all-purpose flour
  • 1 pc egg(beaten)
  • 1 cup panko breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil(or other high-heat oil for frying)

Salad

  • 6 cup mixed greens
  • 1 pc cucumber(sliced)
  • 1 cup cherry tomatoes(halved)

Creamy Garlic-Dill Dressing

  • 1/2 cup mayonnaise
  • 2 tbsp fresh dill(chopped)
  • 2 pcs fresh garlic(cloves, minced)
  • 1 tbsp lemon juice
  • 1 tsp dijon mustard
  • 2 tbsp milk(or water, to thin)
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

Prepare the Chicken

  1. Pat chicken tenders dry with paper towels. In a shallow dish, combine flour, garlic powder, onion powder, salt, and black pepper.
  2. In another shallow dish, whisk the egg. In a third dish, place the panko breadcrumbs.
  3. Dredge each chicken tender first in the seasoned flour, shaking off excess, then dip in the beaten egg, and finally coat thoroughly in panko breadcrumbs, pressing gently to adhere.
  4. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken tenders and cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken and place on a wire rack to drain.

Prepare the Dressing and Salad

  1. While chicken cooks, prepare the dressing. In a small bowl, whisk together mayonnaise, fresh dill, minced garlic, lemon juice, Dijon mustard, milk (or water), salt, and black pepper until smooth and well combined. Adjust consistency with more milk if needed.
  2. In a large bowl, combine mixed greens, sliced cucumber, and halved cherry tomatoes.

Assemble the Salad

  1. Divide the mixed greens and vegetable mixture among four serving plates.
  2. Slice the cooked chicken tenders into bite-sized pieces if desired, or serve whole.
  3. Arrange the crispy chicken tenders on top of each salad.
  4. Drizzle generously with the creamy garlic-dill dressing just before serving.

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories580 kcal165.7 kcal2,320 kcal
Protein35 g10 g140 g
Fat38 g10.9 g152 g
Carbs25 g7.1 g100 g

Tips

  • Ensure chicken tenders are uniform in size for even cooking. Pound thicker parts if necessary.
  • Don't overcrowd the pan when frying chicken; cook in batches to maintain oil temperature for crispne
  • Serve immediately while chicken is warm for the best texture contrast with the cool salad.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…