Leafy Salad with Chicken Strips
Crispy leafy salad with chicken strips and tofu: the bitter compounds in the greens stimulate metabolism and provide folate, essential for pregnant women.
Ingredients
- 150 g whole‑grain baguette
- 3 tbsp olive oil
- 1 tsp Sweet paprika powder
- 175 g small romaine lettuce (1 small head)
- 150 g small radicchio (1 small head)
- 100 g celery stalks (1 stalk)
- 125 g small orange bell peppers (1 small pepper)
- 300 g chicken breast fillets (2 fillets)
- Salt
- Pepper
- 1 large garlic clove
- 400 g silken tofu
- 3 tsp red wine vinegar
Instructions
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1.
Slice the baguette lengthwise with a serrated knife, then cut into roughly 1 cm cubes. Line a baking sheet with parchment paper and spread the bread cubes on it.
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2.
Whisk 1 tbsp olive oil with paprika powder. Drizzle over the bread cubes and bake in a preheated oven at 200 °C (fan: 180 °C, gas: level 3) for about 8 minutes until golden brown.
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3.
Meanwhile, wash and dry the romaine lettuce and radicchio, then cut into bite‑size pieces. Wash, trim, and slice the celery stalks; halve the bell pepper, remove seeds, wash, and finely dice. Combine all in a salad bowl.
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4.
Remove the bread cubes (croutons) from the oven and let them cool slightly. Rinse the chicken fillets, pat dry, and cut into thin strips.
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5.
Sauté the chicken strips in 1½ tbsp hot olive oil in a non‑stick pan. Season with salt and pepper, turning frequently, for another 4–5 minutes until cooked through.
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6.
Peel the garlic, cube the tofu, and place in a tall container. Add vinegar, remaining olive oil, a pinch of salt and pepper. Blend with an immersion blender until smooth. Pour the sauce over the salad and toss to combine. Plate the salad with chicken strips and croutons on top.
