Name: Crumbed chicken salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Family
Ingredients: 2-3 chicken breast fillets cut into strips; salt and freshly ground black pepper; 250 ml flour cake; 5 ml cayenne pepper; fresh thyme; 2-3 eggs; 5 ml Dijon mustard; 200-300 g almonds; 250 ml plain yoghurt double cream; fresh mixed herbs; lemon halved, juice only; salt and freshly ground black pepper; to cook; oil for shallow frying; 130 g lettuce; 50 g onion salad, chopped; 250 ml frozen corn soaked in boiling water; 1-2 avocados flesh spooned out; 50 g almonds toasted

Recipe Disclaimer

Tap for method

Ingredients (19)

2-3	chicken breast fillets — cut into strips
	salt and freshly ground black pepper
250 ml	flour — cake
5 ml	cayenne pepper
	fresh thyme
2-3	eggs
5 ml	Dijon mustard
200-300 g	almonds

DRESSING

250 ml	plain yoghurt — double cream
	fresh mixed herbs
	lemon — halved, juice only
	salt and freshly ground black pepper
	to cook
	oil — for shallow frying

TO ASSEMBLE

130 g	lettuce
50 g	onion — salad, chopped
250 ml	frozen corn — soaked in boiling water
1-2	avocados — flesh spooned out
50 g	almonds — toasted

Tap for ingredients

Method:

1. Season the chicken strips with salt and pepper and chill in the fridge until needed.

2. In a shallow bowl, mix the flour, cayenne pepper and the two types of thyme and set aside.

3. In another shallow bowl, whisk together the eggs and mustard and set aside.

4. Blitz the almonds in a blender until they resemble fine breadcrumbs. Transfer to a shallow bowl and set aside until needed.

5. Dust the chicken strips with the flour mixture. Dip in the egg mixture then in the almonds. Repeat with the rest of the chicken strips. Cover and chill in the fridge until needed.

6. Dressing: Whisk all the ingredients and chill in the fridge until needed.

7. To cook: Heat oil in a pan over medium heat and fry the chicken strips in batches for 1-2 minutes a side or until done and crisp. Drain on paper towels and allow to cool.

8. To assemble: Arrange the lettuce on a serving plate, top with the onions, corn, avocado scoops and chicken strips and toss lightly. Sprinkle the almonds on top and serve with the dressing.