Mains

Cornflake-Crusted Chicken Salad

Name: Cornflake-Crusted Chicken Salad
Prep time: 27 min
Cook time: 25 min
Total time: 52 min
Yield: 4 servings
Cuisine: International
Ingredients: 300 g (10.5 oz) chicken breast; 100 g (3.5 oz) mayonnaise; 75 g (2.6 oz) cornflakes; 1 spring onion; 4 sprigs tarragon; 1 tbsp (15 g) wholegrain mustard; 3 tbsp (50 ml) heavy cream; Salt and pepper; 3 small lettuce hearts (about 300 g / 10.5 oz); 400 g (14 oz) tomatoes

Chunks of chicken breast get a crisp cornflake crust and a quick bake, then land on a fresh lettuce and tomato salad dressed with a tarragon and mustard cream. The Ultra Pro lid doubles as the baking dish, while the blender makes short work of the dressing.

In brief Cornflake-Crusted Chicken Salad is a mains recipe cooked in the Tupperware Ultra Pro. It takes 52 minutes in total and serves 4 servings.

Total time: 52 min
Prep: 27 min
Cook: 25 min

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Product usedTupperware Ultra Pro

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Method

Cut the chicken breasts into large cubes.
Put the mayonnaise in one bowl and the cornflakes, coarsely crushed, in another.
Coat the chicken pieces in the mayonnaise, then press them into the crushed cornflakes.
Arrange the pieces on the Ultra Pro lid and bake for about 25 minutes in a preheated conventional oven at 210°C (410°F).
Blend the peeled and diced spring onion with the tarragon leaves, mustard, cream, salt and pepper.
Divide the washed and drained lettuce among four bowls with the tomatoes cut into eighths and the sauce, then finish with the crumbed chicken.