Chicken Nuggets on Bitter Salads with Fruity Orange Marinade


Rating: 3.67 / 5.00 (6 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:

















Instructions:

(approx. 25 min.) Cut one orange in half, squeeze the juice. Remove the peel from one orange and cut out the fillets. Rinse, drain and cut the radicchio and endive. Open the chicory leaves and cut them into boats. Rinse the chicory sprouts in lukewarm water, beat the eggs and mix.

Arrange the leaf salad in the center of a deep plate, tuck the chicory boats all around.

Mix mango chutney well with olive oil, white balsamic vinegar and orange juice. Cut chicken breasts into diagonal pieces, season with vanilla salt and chili flakes. Turn in flour to the other side, drag through the egg, roll in cornflakes and fry in hot olive oil until golden brown all over. Arrange the pieces around the lettuce. Tuck in the orange fillets as well.

Cover lettuce and orange fillets with marinade, sprinkle with chicory sprouts.

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