Crumbed chicken salad

6 servings Prep: 15 mins, Cooking: 15 mins
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This irresistible crispy chicken salad is the perfect meal for any occasion. 

By Food24 December 02 2019
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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
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
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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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