CHICKEN, CRUMBED CAMEMBERT AND GRAPE SALAD
I’ve been looking for a way to add crumbed camembert to a meal and this chicken, crumbed camembert and grape salad is it! A delicious combination of indulgent and healthy.
I first attempted to cook the camembert by baking it in the oven. With just a single coat of breadcrumbs, the camembert oozed out everywhere and made a complete mess! Double crumbing worked well, but I went with the frying pan option (as well as briefly freezing the camembert) so that you don’t need to turn the oven on at all for this meal.
CHICKEN, CRUMBED CAMEMBERT AND GRAPE SALAD
I’ve been looking for a way to add crumbed camembert to a meal and this chicken, crumbed camembert and grape salad is it! A delicious combination of indulgent and healthy.
Ingredients
CRUMBED CAMEMBERT
- 200 g camembert or brie (7oz)
- 1/4 cup plain flour (38g)
- 1 egg
- 2/3 cup panko breadcrumbs (67g)
- 2 Tbsp olive oil
SALAD AND DRESSING
- 120 g baby leaf lettuce (4.2oz)
- 1 carrot
- 1 Lebanese cucumber
- 1 cup seedless red grapes (150g)
- 2 spring onions
- 4 Tbsp plum sauce
- 3 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp cold water
- 2 Tbsp pumpkin seeds
CHICKEN
- 650 g chicken breast (1lb 9oz)
- 1 tsp olive oil
Instructions
PREPARE CAMEMBERT
Cut camembert into 16 pieces. Place flour (seasoned with a little salt and pepper), egg and breadcrumbs in separate small bowls. Lightly whisk egg with a fork. Dip each camembert piece in flour to coat, then egg, then breadcrumbs. Ensure they are well coated. Place on a plate in the freezer while you prepare salad and chicken.
MAKE SALAD & DRESSING
Divide lettuce between individual serving plates or bowls. Julienne, spiralise or grate carrot. Dice cucumber, cut grapes in half and finely slice spring onions. Place carrot, cucumber and grapes on top of lettuce. Whisk together plum sauce, oil, vinegar and water. Season to taste with salt and pepper.
TOAST PUMPKIN SEEDS & COOK CHICKEN
Slice chicken into strips and season all over with salt and pepper. Heat a large frying pan over medium-high heat. Add pumpkin seeds and cook for a couple of minutes, until toasted. Remove from pan and set aside. Add oil to pan, then chicken. Cook for about 4 minutes each side, until golden brown and cooked through. Remove onto a plate or board, cover with foil and leave to rest while you cook camembert.
COOK CAMEMBERT
Remove crumbed camembert from freezer. Carefully wipe down pan used to cook chicken and heat oil on medium-high. Add camembert cubes and pan fry for 1-2 minutes each side, until golden brown.
SERVE
Place chicken and camembert on top of salads. Drizzle with dressing and sprinkle over the spring onions and pumpkin seeds.
Recipe Notes
WINE MATCH: Choose a Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free plain flour or cornflour and gluten-free panko breadcrumbs. Ensure plum sauce is gluten-free.
INGREDIENT SWAPS / NOTES: You could use seedless green grapes or a diced green pear instead of red grapes. Cranberry sauce can be used instead of plum sauce.
BUDGET / HEALTH TIP: Go for a smaller 125g camembert or brie.
STORING AND REHEATING: Store salad separate to chicken, camembert and dressing. Chicken and camembert is best reheated in the frying pan. Dress salad just before serving.
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