Name: Crispy chicken with apple salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 2 Tbsp Shredded Coconut; to taste Celtic sea salt; to taste Black pepper; 1⁄2 Tbsp Paprika powder; 150 g Chicken breast; 1 Tbsp Olive oil (mild); 1 piece Egg whites; 1⁄2 piece Apple; 15 g Walnuts; 100 g Carrot; 1⁄4 piece Cucumber; 1 crop Baby Romaine lettuce; 1⁄4 Tbsp Honey; 1 pinch Black pepper; 1⁄2 Tbsp Olive oil (extra vierge); 1⁄2 Tbsp Lemon juice; 1⁄4 Tbsp Mustard Yellow

Nuts

Fruit

Nightshade

Mustard

Chicken egg

Apple

Citrus

Culicool

Lunch

Dinner

Paleo

Sirtfood

For the chicken:

For the salad:

For the dressing:

Crispy chicken with apple salad

 Wash the cucumber and cut into pieces. Wash the leaves of the mini lettuce and cut it small. 

 Peel the outside of the carrot with a vegetable peeler. Discard this. Then make thin carrot strands with the peeler. Cut it smaller again with a knife. 

 Make the dressing by mixing all the ingredients in a bowl. 

 Grab two plates. In one plate put the egg white and in the other plate make the crispy mixture by mixing the coconut grater, paprika, salt and pepper. 

 Meanwhile, heat oil in a (snack) pan over high heat. 

 Bake a piece of fillet. Dip it first in the plate with egg white and then in the crispy mixture. You can repeat this for an extra thick crispy. 

 Then put the chicken fillet in the pan and turn the heat to medium-high. Bake for about 6-8 minutes, 3-4 minutes on both sides. Do this with any chicken fillets you have. If it fits, put them all in the pan. 

 Serve the chicken crispy with the apple salad. 

Crispy chicken with apple salad

Crispy chicken with apple salad

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