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Chicken Maryland salad

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Spray the corn with oil and cook in the oven until blistered in spots, adding the pineapple towards the end. Then set aside to cool, before removing the corn kernels and chopping the pineapple. 
  • To make the dressing, combine ¼ cup peanut oil with the vinegar, honey and mustard. Taste for seasoning and set aside.
  • Evenly batten out the chicken breasts and then cut in half lengthways. 
  • Place the flour in one bowl; the egg mixed with milk in another; and the breadcrumbs mixed with parmesan in a third bowl. 
  • Flour the chicken, dip in the eggwash and then dip in the breadcrumbs. Refrigerate for about 15 mins to set the crumbs. 
  • When ready, panfry the chicken in a thin layer of hot oil until golden all over. Drain on kitchen paper towels. 
  • Then fry the prosciutto until crisp and also drain on kitchen paper towels. 
  • Gently toss the corn and pineapple with the capsicum, lettuce, spring onions and dressing to taste.
  • To serve, mound the salad on individual plates (or one large plate), top with the chicken and prosciutto, and sprinkle with a little more dressing.

Ingredients

  • 4 corn cobs, husks & silk removed
  • olive oil spray
  • 3 fresh pineapple rings
  • peanut (or vegie) oil
  • 1 tbsp white wine vinegar
  • a good squeeze of honey
  • 1 heaped tspn Dijon mustard
  • 2 large skinless chicken breasts
  • 1 cup plain flour
  • 1 egg
  • ¼ cup milk
  • 1 cup breadcrumbs
  • ½ cup freshly grated parmesan
  • 4 prosciutto slices
  • ½ red capsicum, diced
  • a handful of frissee (or curly endive) lettuce leaves
  • 2 spring (green) onions, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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