Upside Down Chicken and Mango Salad
Crispy shallow fried chicken cutlets topped with a fresh mango, cucumber, tomato, and herb salad dressed in a tangy lemon and pomegranate molasses dressing. A perfect summer dinner ready in under 30 minutes
Ingredients
For the Chicken Cutlet
- 1 chicken breast halved and sliced thin
- Salt and pepper to taste
- 1 egg beaten
- 1 cup breadcrumbs
- Oil or ghee for shallow frying
For the Salad
- 1 cucumber thinly sliced
- 1 tomato thinly sliced
- 1 onion thinly sliced
- 1 mango thinly sliced
- A bunch of fresh coriander and mint chopped
For the Dressing
- 4 tbsp olive oil
- 1/3 cup lemon juice
- 1 tbsp pomegranate molasses optional but highly recommended
- 1/2 tsp grated ginger
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Halve and thinly slice the chicken breast. Season with salt and pepper. Dip into the beaten egg then press firmly into the breadcrumbs until evenly coated. Shallow fry in oil or ghee over medium high heat for 3 to 4 minutes per side until deep golden and cooked through. Set aside.
- Whisk together the olive oil, lemon juice, pomegranate molasses, grated ginger, honey, salt, and pepper until fully combined. Taste and adjust seasoning.
- Thinly slice the cucumber, tomato, onion, and mango and add to a bowl with the chopped coriander and mint. Pour the dressing over and toss gently until well coated.
- Place the crispy chicken cutlets on a plate. Pile the dressed mango salad generously on top, letting the dressing drip down over the sides of the chicken. Serve immediately.