Coconut-crusted chicken salad with spicy croutons

Ingredients

For the chicken breast

• 500 g chicken breast strips
• 1/2 teaspoon salt
• 1/4 teaspoon chili flakes
• 5 ml corn oil
• 50 g coconut flakes
• 1/8 teaspoon sweet paprika

For the croutons

• 8 slices rye bread
• 20 ml corn oil
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon dried thyme

For the salad

• 30 g arugula
• 30 g baby spinach
• 100 g iceberg lettuce
• 1 medium tomato (150 g)
• 1/4 teaspoon salt
• 15 ml corn oil
• 15 ml strawberry-flavored vinegar

Preparation

1. Preheat the oven to 175°C. Lay the chicken breast strips on a plate, season them with 1/2 teaspoon salt and 1/4 teaspoon chili flakes, then drizzle with 5 ml corn oil. 2. Put 50 g coconut flakes on a plate and coat the chicken in them. Place it on a baking tray lined with parchment paper, sprinkle with 1/8 teaspoon sweet paprika and bake for 25 minutes, until the meat is opaque in the center. 3. Cut the 8 slices of bread into small cubes and put them on a baking tray lined with parchment paper. Drizzle with 20 ml corn oil, then sprinkle with 1/4 teaspoon salt, 1/4 teaspoon white pepper and 1/2 teaspoon dried thyme. Bake for 8-10 minutes, until the croutons are golden. 4. Wash and dry 30 g arugula, 30 g baby spinach and 100 g iceberg lettuce, then cut the iceberg into strips. Slice the tomato and arrange the leaves and tomato in a bowl. 5. Top with the baked chicken and croutons. Season with 1/4 teaspoon salt, 15 ml corn oil and 15 ml strawberry-flavored vinegar, then serve.