Crispy chicken salad
This crispy chicken salad has a lovely Asian flavour and is packed with crunchy, refreshing salad ingredients – perfect for a light lunch.
Preparation time: 20 minutes Cooking time: 20-25 minutes
4 chicken breasts, cubed salt, freshly ground black pepper and ground cumin cake flour mixed with sesame seeds 1 egg, whisked oil for deep-frying
45 ml (3 T) balsamic vinegar 15 ml (1 T) honey 30 ml (2 T) brown sugar 30 ml (2 T) soy sauce 2 garlic cloves, crushed 5 ml (1 t) grated fresh ginger 10 ml (2 t) sesame oil 15 ml (1 T) chopped fresh coriander 15 ml (1 T) chopped fresh mint 1 chilli, chopped
1 green cabbage, finely shredded 250 ml (1 c) chopped spring onions 180 ml (¾ c) chopped coriander (optional) 3-4 radishes, finely sliced (optional) 125 ml (½ c) toasted sunflower seeds, almonds and pecan nuts extra coriander to serve
1 Chicken nuggets Season the chicken to taste with salt, pepper and cumin. Roll the chicken in the cake flour mixture, then in the egg and again in flour. 2 Heat enough oil for deep-frying and fry the nuggets until cooked and golden. Drain and allow to cool. 3 Salad dressing Mix the ingredients. 4 Salad Toss all the ingredients except the seeds, nuts and extra coriander. 5 Pack a portion of the salad, salad dressing, chicken nuggets and nuts, seeds and extra coriander in separate containers. When ready to eat, combine the salad, dressing and chicken and top with the nuts, seeds and coriander.