Crumbed chicken and blue cheese Banting salad

Lose It!
4 servings Prep: 50 mins, Cooking: 10 mins

By Food24 March 04 2015
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Ingredients (15)

4 chicken breast fillets
1 cup buttermilk
himalayan salt
black pepper — freshly ground
2 eggs
1 cup desiccated coconut
1 cup coconut oil
lemon — halved, juice only
1 tsp xylitol
1 tsp Dijon mustard
1/3 cup olive oil — extra virgin
1 avocado
80 g blue cheese
150 g green beans — fine
80 g baby spinach
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Cut the chicken into strips and place in a bowl, add the buttermilk and coat well to combine, cover and allow to stand for 30 minutes. Scrape off most of the buttermilk and season the chicken strips well.

Beat the eggs and place them in one bowl and the coconut in another, toss the chicken strips first in the egg and then in the coconut to cover. Heat the coconut oil in a pan, add the chicken strips and cook until golden on both sides and cooked through. Drain on paper towel and set aside.

For the dressing: Place the lemon juice and xylitol in a jug, whisk together, add the mustard. Slowly add the olive oil, season well.

For the salad: Peel and slice the avocado, crumble the blue cheese into chunks and blanch the French beans. Toss together the avocado, blue cheese, French beans and spinach leaves, add the chicken strips and pour over the dressing, toss well to combine.

To serve: Plate the salad and serve with extra dressing

Recipe reprinted with permission of Lose It!
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