You are viewing a simplified version of this recipe. Enable JavaScript for the full interactive experience — nutrition scoring, serving adjustments, meal planning, shopping lists, and more.
Thyme Chicken Salad with Croutons
A fresh and flavorful salad combining tender pieces of chicken breast scented with thyme, crispy homemade croutons, and lettuce with cucumber, all dressed in a sweet honey-mustard vinaigrette and finished with a creamy cheese sauce. Perfect for a quick, light meal.
- Servings: 2
- Cook: 15 min
Ingredients
- 2 units ciabatta bread, cut into cubes
- 250 grams diced chicken breast
- 15 grams honey
- 1 grams dried thyme
- 15 ml mustard
- 1 unit cucumber, in 0.5–1 cm half-moon slices
- 220 grams lettuce heart, cut into thin strips
- 40 grams cream cheese
- 15 milliliters red wine vinegar
- 30 milliliters olive oil
- 30 milliliters milk
- salt
- black pepper
Instructions
- In a skillet, heat a drizzle of oil over medium heat. Add the diced chicken, season with salt and pepper to taste, and cook for 5–6 minutes until golden and cooked through.
- When the chicken is cooked, add the dried thyme and mix well. Remove from heat and set aside.
- In a large bowl, mix the mustard, honey, red wine vinegar, and a generous drizzle of oil. Season with salt and pepper to taste.
- Cut the lettuce hearts into strips and the cucumber into 0.5–1 cm half-moon slices. Add them to the bowl with the dressing and toss well.
- Split the ciabatta bread, toast until lightly golden, and cut into 1–2 cm cubes to make croutons. Place them in a bowl, drizzle with oil, season with salt and pepper, and toss.
- In a small bowl, mix the cream cheese with a splash of milk, salt, and pepper until smooth.
- Serve the salad on plates, top with the thyme chicken and croutons. Finish with the cheese sauce as desired.
Nutrition (per serving)
- Calories: 720 kcal
- Protein: 43 g
- Carbohydrates: 74 g
- Fat: 27 g
- Fiber: 5 g