Crispy Chicken Salad

SERVES 6 PREPARATION & COOKING 30 MINUTES

1 bunch fresh coriander,

stalks and leaves separated 2 limes

2 teaspoons ground cumin ½ teaspoon dried oregano leaves 2/3 cup olive oil

8 small chicken thigh fillets 1 garlic clove, crushed

1 large red chilli, chopped

finely

1 fennel bulb, fronds reserved 1 bunch red radishes, leaves

attached

¼ red cabbage, sliced thinly 1 red onion, sliced thinly 2 avocados, sliced

3 x 15cm stale corn tortillas,

cut into strips

1. Finely chop coriander roots and stalks; reserve leaves. Finely grate lime rind. Squeeze lime juice; reserve.

2. Combine coriander stalks and roots, rind, cumin, oregano and 1/3 cup of the olive oil in a large bowl. Add chicken, toss to coat. Season.

3. Place garlic, chilli, reserved lime juice and 2 tablespoons of the remaining oil in a small bowl. Season to taste.

4. Use a mandoline or V-slicer to thinly slice fennel. Trim radishes, reserving any crisp leaves. Thinly slice. Place fennel, reserved fronds, radishes and leaves in a large bowl with cabbage, red onion, avocado and reserved coriander leaves. Drizzle dressing over salad, tossing to combine.

5. Heat remaining oil in a frying pan over high heat and cook tortilla strips, stirring, for 2 minutes, or until crisp.

6. Heat same pan over high heat and cook chicken, in two batches, for 3 minutes each side or until golden and cooked through. Slice thickly and serve chicken with tortilla strips and salad.