Chicken Fillet Salad with Corn, Cheese and Croutons
Rye bread can be used as a base for the croutons instead of white baton loaf. They can also be dried in the oven instead of frying. This amount of ingredients makes 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 2 / 5
Ingredients
for 6 servings
- chicken fillet 300 g
- baton loaf 200 g
- cheese 200 g
- canned corn 1
- mayonnaise
- salt
- vegetable oil
Instructions
Step 1 of 7
Boil the chicken fillet until cooked (the process takes 20–25 minutes after boiling).
Step 2 of 7
Cool and finely chop.
Step 3 of 7
Cut the baton loaf into cubes.
Step 4 of 7
Fry the baton pieces in vegetable oil until golden brown.
Step 5 of 7
Cut the cheese into cubes.
Step 6 of 7
Combine the fillet, cheese, corn and croutons (we recommend adding the croutons just before serving so they stay crunchy). Salt slightly.
Step 7 of 7
Dress with mayonnaise.