Wednesday, March 12, 2014

Wheat crusted chicken sandwich w/ sriracha-mayo, krab salad & tabbouleh

Spring is in the air and so are my quick light meals. I love crab salads with real crab meat, but at times my budget don't allow me so I found this imitation crab meat and called Krab salad because its not the real deal. I don't always buy processed stuff but sometimes I have to improvise because of my budget so this one of the items use, as I do with can goods.

 Fresh fish is on my shopping list to buy but I didn't because here in New York (if you haven't seen on the news) we have a bad scare with contaminated fish at our big fish market in China town. Just days ago my daughter and her friends ate fish downtown and came home with food poison. 

That scared the heck out of me. Until they announce more on what's exactly contaminated these fresh fish and what coast are they fishing them from. Canned, dry salted cod and this imitation crab will have to do for the time being. 

Serves 3 - 4 
6 to 4 in sandwiches can be made. 
Salads can be served seconds or store for lunch the next couple days. These salads hold well for up to 5 days in the fridge. 


1 boneless chicken breast thinly sliced
Garlic salt
Black pepper
1 c 4C plain whole wheat bread crumbs 
1 tbsp of wheat flour
1/3 c Olive oil 
Paper towel
 2 loaves of Artisan bread of choice (eg. Italian, Cuban, French, grains, oats or wheat etc.)
1/2 c baby spinach
black pepper
Rice vinegar
Small bowl
Hellmann Mayonnaise 


Rinse chicken breast under cool water. Pat dry with clean paper towel. Slice lengthwise very thin so cooking time is super quick. 

On a shallow plate add you wheat bread crumbs, wheat flour, black pepper and set aside. 

In a medium bowl add you chicken and season with garlic salt , lemon and a little black pepper.

Now heat a skillet on meadium high heat. Add olive oil. Test that the oil is hot enough by sprinkling a bit of you crumb/flour mix to the oil. If it sizzles its ready. Dip one fillet of your raw chicken to the breadcrumbs/flour mix and coat each side. Shake off access and gently place in the hot oil. 

 Don't over crowd your pan. Add no more then two fillets at a time. You don't have to cool the oil to much. 

Because you sliced the chicken very thin they will cook quickly. About a minute and a half on each side. Keep close eye they can burn easy. 

Transfer them to soak on plate lined with a clean paper towel like so. 
Continue the process with the remaining chicken. 

Assemble your sandwich. Spread mayo and drizzle sriracha on both sides of the bread. I did not whisk these in a bowl because some of my family member love hot, spicy and some perfect it more mild. So I adjusted the sriracha-mayo according to who I was serving it for. 
Add your breaded chicken, fresh spinach and drizzle some rice vinegar on top of the greens. 


1 c bulgur wheat
Water to soak wheat in
A medium bowl
1/2 c red pepper diced
1/2 c green pepper diced
1/2 c onion diced
1 c grape tomatoes halved
1/4 c extra olive oil
1/4 c balsamic vinegar
2 tbsp of Italian parsley

Let it soak over night. 

As you can the bulgur wheat consume all the water. Fluff it with a fork and now add the peppers, onions, balsamic vinegar, parsley and oil. Cover and store it in the fridge till ready to plate and serve.

Krab Salad

1 pk imitation crab (Louis Kemp)
Juice of 1/2 a lime
2 tbsp distilled white vinegar
1 tbsp extra virgin olive oil
A medium bowl


Mix all ingredients together in a bowl. Refrigerate till serving. 

Plate and serve your sandwich with the salads. Enjoy! 

Bon Apetit! 

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