Recipe: Breaded Chicken Salad


This recipe is inspired by a chicken salad that I love at one of my fav restaurants. Chicken salads like this are easy to prepare and when I really like a dish when I go out to eat then I usually try to recreate it and personalize it.

Here's the recipe:

Breaded Chicken Salad:


1 Package Chicken Breasts
1 Cup Corn Flake Crumbs
2 Eggs4 Large Pickles
1Medium Regular White Onion
1 Medium Purple Onion
2 Tablespoons Olive Oil
1 Bag Salad
4 Large Pickles
1 Package Cherry Tomatoes,Sliced In Half1 Bag Salad
Store Bought Honey Mustard Dressing or dressing of choice


1. Cut chicken into small nugget sized pieces.

2. Bread them, dipping them into egg then cornflake crumbs, then back into the egg and back into the cornflake crumbs a second time. Lay them out on a paper towel lined plate to cool.

3.Fry on each side for 3-6 minutes or until golden brown.

 4. Fry the two onions (red and white) in a frying pan with 2 tablespoons olive oil.

 5. Pour a salad bag into a large salad bowl

6. Chop up the pickle and slice the tomatoes and toss them in with the salad bag.

7. Then add the cooled fried onions and chicken pieces.

8. Drizzle the entire salad with dressing of choice.

Thanks for Stopping By!
Hope you enjoy this easy recipe!

Recipe: Mini Chicken Wellingtons:

I recently received the Kosher By design entertains cookbook as a birthday gift. Ever since I opened the book I have not stopped marveling over the beautiful pictures and no fail recipes.

I've been very inspired by the book and have been preparing dishes from it ever since. That's why so many of my recent recipes here on the blog have been either inspired or incorporated from that book.


Here's a recent recipe that I prepared using this book. If you haven't seen the inside of this book yet check it out you will enjoy it!

 Mini Chicken Wellingtons:


4 Chicken Breasts
Salt and Pepper
3 Tablespoons Olive Oil
1/3 Cup Chopped Fresh White Mushrooms
1 Shallot, Minced
1 Teaspoon Fresh Garlic minced
2 Sheets Puff Pastry Squares
1 Egg, beaten
A bunch of large salad leaves

Raspberry Sauce:
1/4 bag Frozen Raspberries
1 Tsp Lemon Juice
1 Bunch of Scallions, minced 
1 Tsp Parsley


1.Preheat oven to 400. 

2. Cut chicken into even pieces and Season with salt and pepper.

3. In a saucepan heat 2 tablespoons of Olive Oil over medium-low heat. Put chicken in to cook and sear on both sides for 2-3 minutes then set aside.

4. Fry up the Mushrooms, Shallot, and Garlic in that same saucepan that chicken was previously seared in. Season with salt and pepper as sauteing.

5. Prepare the wellingtons:  Lay 1 leaf in the center of a puff pastry square and top with a piece of chicken and some of the mushroom mixture then top with a second leaf and close the puff pastry on top bringing all the corners together.

6. Place the wellingtons seam side down on a greased baking sheet and Brush them with a beaten egg. Bake them for 15-20 minutes till pastry is golden brown.

7.  Prepare  the raspberry sauce- Pour the frozen raspberries into a small pot. Add lemon juice. Bring to a boil. Lower flame and cook for a few minutes more. Mix in the scallions and parsley.

8.Serve the  wellingtons with the raspberry sauce (over or under) at room temperature.

 Hope you will all enjoy this recipe! It is a great party appetizer.

Bye for now!

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