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Nut-crumbed chicken salad


Nut-crumbed chicken salad

Ingredients 21
Servings 6
Time 15 min

Ingredients

  • 2-3
    chicken breast fillets, cut into strips
  • salt and freshly ground pepper
  • 250
    ml
    cake flour
  • 5
    ml
    cayenne pepper
  • a few sprigs of fresh thyme, finely chopped
  • 2-3
    eggs
  • 5
    ml
    Dijon mustard
  • 200-300
    g
    almonds
  • DRESSING
  • 250
    ml
    plain double-cream yoghurt
  • handful of fresh mixed herbs (parsley, coriander, basil, mint), chopped
  • juice of ½ lemon
  • salt and pepper
  • TO COOK
  • oil for shallow-frying
  • TO ASSEMBLE
  • 130
    g
    lettuce leaves
  • 50
    g
    salad onions, chopped
  • 250
    ml
    frozen corn, soaked in boiling water
  • 1-2
    avocados, flesh spooned out
  • 50
    g
    almonds, toasted
 

Method

15 min
 

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. 

 

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