Super Food Recipe
Cajun dusted buttermilk fried chicken breast topped with strawberries, sliced almonds, avocado, quinoa, red onion, diced tomatoes, pumpkin seeds and chevre cheese served over arugula, tossed in an herb vinaigrette.
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Ingredients
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Fried Chicken
Salad Toppings
Herb Vinaigrette
Method
Fried Chicken
- 1
Marinate Chicken
In a large bowl, combine buttermilk and Cajun seasoning. Add chicken breasts and ensure they are fully submerged. Cover and marinate in the refrigerator for at least 1 hour or overnight for the best flavor.
- 2
Prepare Oil
In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature.
- 3
Coat Chicken
In a shallow dish, place the all-purpose flour. Remove chicken from buttermilk marinade, allowing excess to drip off. Dredge each chicken breast in flour, ensuring they are evenly coated.
- 4
Fry Chicken
Carefully place the coated chicken breasts in the hot oil, a few at a time to avoid overcrowding. Fry for about 6-8 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove from oil and place on a paper towel-lined plate to drain excess oil.
Salad Assembly
- 5
Prepare Salad Base
On a large serving platter or individual plates, arrange the arugula as the base.
- 6
Add Toppings
Top the arugula with cooked quinoa, sliced strawberries, sliced almonds, sliced avocado, diced tomatoes, sliced red onion, pumpkin seeds, and crumbled chevre cheese.
Herb Vinaigrette
- 7
Make Vinaigrette
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and chopped fresh herbs. Season with salt and pepper to taste.
- 8
Dress Salad
Drizzle the herb vinaigrette over the salad just before serving. Toss gently to combine.
