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Ingredients
1 servings
15gwhite breadcrumbs
fine
½ tspsmoked paprika
salt
skinless chicken breast fillet
cut into bite-sized chunks
1 tspolive oil
1 tspbutter
melted
35mlhot sauce
60mlreduced-fat soured cream
15gblue cheese
such as roquefort or gorgonzola
2carrots
medium, shredded
2 stickscelery
shredded
2spring onions
sliced
parsley
small, chopped
Instructions
Step 1
Preheat the oven to 220°C.
Step 2
Combine the breadcrumbs, paprika and salt in a bowl, add the chicken and toss to coat.
Step 3
Tip the chicken onto a lightly oiled non-stick baking tray and drizzle with olive oil.
Step 4
Bake for 10 minutes until crisp and golden then tip into a large bowl.
Step 5
Add the butter and hot sauce and toss to coat.
Step 6
Whilst the chicken is cooking, use a whisk to beat the soured cream and blue cheese together in a large bowl until smooth.
Step 7
Add the vegetables and parsley and toss to coat.
Step 8
Serve the chicken with the salad.
Notes
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