Chicken crunchers with salad recipe

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  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 466 calories / serving
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chicken crunchers hero

Mix the breadcrumbs, garlic, herbs and seasoning onto a plate.

Brush the chicken portions lightly with oil, then dip in the crumb mix.

Place the coated chicken breasts on a piece of foil and barbecue for 30 minutes, turning until thoroughly cooked with no pink showing. 

Mix the salad ingredients together in a bowl.

Put the dressing ingredients in a screw top jar, shake to mix and pour over the salad.

Thickly slice each chicken breast and serve with the salad. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2 slices of bread made into crumbs
  • 1 clove garlic, crushed
  • 1 tablespoon fresh herbs, chopped
  • black pepper
  • 3-4 boneless chicken breasts
  • 2-3 tablespoons sunflower oil
  • For the salad

  • 1 bag mixed salad leaves
  • 225g cherry tomatoes, halved
  • 225g French beans, halved
  • 3 spring onions, sliced
  • handful pitted black olives, halved
  • 2tsp Colman's Wholegrain Mustard
  • 2tbsp white wine vinegar
  • 6tbsp olive oil
  • salt
  • pepper
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  • Energy 1944kj 466kcal 23%
  • Fat 28.4g 40%
  • Saturates 4g 20%
  • Sugars 4.5g 5%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 19.3g Protein 31.6g Fibre 3.9g

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