Servings: persons
Spelt Salad with Broccoli, Avocado, and Crispy Chicken
The salad consists of whole grain spelt kernels tossed in a flavorful dressing with garlic, ginger, and lemon and added avocado, sugar snap peas, broccoli, and red onion. On top, I have super crispy chicken fried with panko breadcrumbs…
Equipment
- Pot
- Bowl
- Knife
Ingredients
Salad
- 180 gram Spelled Kernels
- 1/2 pcs. Broccoli heads cut into small florets
- 2 pcs. Avocado diced
- 1 pcs. Red Onion finely chopped
- 100 gram Sugar Snap Peas cut into smaller pieces
- 75 gram salad mixed
- 18 gram Sesame Seeds
Dressing
- 20 gram Olive Oil
- 15 gram Lemon Juice
- 1 clove Garlic pressed
- 2 gram Fresh ginger finely grated
- 40 gram Syrup
- Salt and Pepper
Chicken
- 300 gram Chicken Breast
- 1 pcs. Egg
- 50 gram Panko Breadcrumbs
- Salt and Pepper freshly ground
Instructions
- Start by cooking the spelt kernels in lightly salted water.
- Also, put the broccoli in a pot with boiling water and blanch them for a couple of minutes under a lid – so they become tender but still have a bite.
- Put the egg for the chicken in a bowl and whisk it together. Put panko breadcrumbs, salt, and pepper in another bowl. Dip the chicken first in the egg mixture and then in the breadcrumb mixture.
- Fry the chicken fillets in a pan with a little oil over medium heat, 4-5 minutes on each side, so the pieces become brown and crispy.
- Drain the spelt kernels and broccoli of water and put them in a bowl along with avocado, red onion, sugar snap peas, and salad.
- Stir all the dressing ingredients together and toss in the bowl, so it mixes well with the spelt and vegetables.
- Arrange the salad on plates, cut the chicken into slices and add to the plates. Top with sesame seeds and serve.