Cornflake Chicken Salad
A crunchy baked chicken salad with cornflake crust and creamy tarragon dressing.
Equipment
- Sharp knife
- Serving Platter
- Baking Sheet
Ingredients
- 4 boneless skinless chicken breasts
- 4 cups cornflakes lightly crushed (960 ml)
- 1/2 cup buttermilk divided (120 ml)
- 1/4 cup sour cream 60 ml
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- Green lettuce leaves
- 1 English cucumber seeds removed, cut into matchsticks
- 2 tablespoons fresh chives chopped
- 1 tablespoon fresh tarragon chopped
- 1/2 teaspoon cayenne pepper
- Salt and pepper
Instructions
- Preheat the oven to 400ºF / 200ºC degrees and line a baking sheet with foil.
- Place crushed cornflakes into a bowl.
- Brush the chicken breasts with 1/4 cup of buttermilk then season on both sides with the cayenne and salt and pepper.
- Drop into the cornflakes and press to ensure that the cornflakes stick well to all sides.
- Lay onto the baking sheet and bake for around 20 minutes until golden and crispy and cooked through (internal temperature should reach 165F).
- In the meantime, mix together the sour cream, remaining 1/4 cup of buttermilk, vinegar and mustard and season with salt and pepper. Stir in the chopped tarragon.
- Add in the lettuce and cucumber and toss to coat.
- Lay the salad onto large plates. Slice the chicken and place on top of the salad then sprinkle with the chopped fresh chives.
