A very rich salad of chicken strips with buffalo sauce. Take these crunchy chicken strips and picositas in a mixture of lettuce, wheat germ, egg and croutons with a rich and creamy roquefort dressing. The perfect mix of flavors for any occasion. Try it
Learn more about Lorenza Ávila
Ingredients6 portions
Preparation
Put the wheat germ in a large bowl and add the garlic powder, onion powder and salt and pepper to taste. Mix well.
In another deep bowl beat the 2 eggs well.
Prepare a rack to bake the strips in the oven.
Pass each strip in the egg mixture and then blend well in the bread mixture. Put the strips on the baking rack.
Bake the strips for 14 minutes or until the chicken is well cooked.
In a large pan, melt the butter and add the vinegar and tabasco sauce.
Pour the sauce over the strips.
In a large bowl mix the lettuce and the croutons with the roquefort dressing.
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