19 January 2014

Crispy chicken salad with honey mustard dressing

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A little while ago, I was approached by Mitani to try its chicken salt and perhaps develop a recipe.

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And, having fond memories of piles of hot chips smothered in chicken salt from our local fish and chip shop (from my ”younger years”), well let’s just say I wasn’t going to turn down the offer. But figuring that I perhaps could do a little better when it came to using the salt, I decided to get creative in the kitchen.

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I’ve never been the greatest fan of crumbed / fried food, but I had some chicken in the fridge that needed to be used, and so this crispy chicken salad came to be. The added ‘health bonus’ being that there wasn’t a deep fryer in sight.

Nope this crispy chicken is oven baked.

I set up a ‘dipping’ station, with 4 bowls….(1) chicken (2) flour (3) egg and (4) the crumb – krummies, chicken salt and parmesan.

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Then got to dipping and coating, ending up with a tray full of beautifully crumbed chicken strips.

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Finished with a light spray of oil – then into a moderate oven to bake for 30 minutes (turning half way through).

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With the chicken baking, I decided to make a ‘honey mustard’ sauce.. Again, I opted for a ‘lighter’ version – using natural yoghurt in place of mayo and an array of other tasty ingredients.

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The result?  A lovely tangy sauce with a hit of spice from the chilli.

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With the chicken baked, and the sauce made, the rest of the meal came together pretty easily.

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Salad leaves, cherry tomatoes and radishes, topped with the crispy chicken and drizzled in honey mustard sauce.

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The chicken salt flavour shone through wonderfully – turning what could have been rather plain chicken dish into quite the tasty meal.  I think even I could be converted to the lure of crumbed chicken if it always tasted like this?!

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I was also surprised to see that the product is gluten free (!!!), lactose free, contains no MSG and is vegetarian – so I think it is a keeper in my books. I can’t wait to try it on hot chips though – for hot chips and chicken salt will always remind me of Fish and Chip Friday!

Crispy chicken salad with honey mustard dressing (serves 4)

  • 500g chicken breasts sliced into strips
  • 3/4 cup flour
  • 2 eggs, whisked
  • 1.5 cups breadcrumbs
  • 1.5 tbs Mitani chicken salt
  • 1/4 cup grated parmesan
  • Salad – including greens, tomatoes, sprouts, radishes (or whatever you have on hand really!)

Dressing: 1/2 cup natural yoghurt, 1 tbs Dijon mustard, 1.5 tbs yellow mustard, 1 tbs white wine vinegar, 1.5 tbs honey, 1/2 tsp chilli sauce. Place in a separate bowl and stir until well combined.

  1. Preheat your oven to 190C, and line a tray with baking paper. Place a backing rack on top of the tray.
  2. Set up 4 bowls – one with the chicken, one with the eggs, one with the flour, and one with the breadcrumbs/chicken salt/parmesan mix.
  3. Coat each chicken strip with flour (shaking off any excess), then dip in the egg. Finish by coating the chicken with the breadcrumb mixture – then place on the backing rack. Repeat until all the chicken has been coated.
  4. Spray lightly with olive oil spray, then bake for 25-30 minutes or until cooked through (turning once).
  5. Serve the chicken atop pre-prepared salad, and drizzle with the honey mustard dressing.

What about you? Are you a fan of chicken salt?

*This product was gifted to me by Mitani, however all views expressed are my own. For more information about the product, please visit www.mitani.com.au.

4 comments :

  1. Oven baked chicken is always a winner! And I was always fascinated by the fact that chicken salt is vegetarian. lol.

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  2. What a great idea to use the salt in a recipe like this! I adore chicken salt although I know it's not good for me :P

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  3. I like chicken salt on hot chips :-). That dressing looks amazing. Definitely going to try that one soon.

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  4. So. Much. Sodium. I *love* chicken salt and this sort of food ... probably why I have problems with aforementioned blood pressure...

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