NUT-CRUMBED CHICKEN SALAD

SERVES 6 PREPARATION: 15 MIN COOKING: 15 MIN 2-3 chicken breast fillets, cut into strips salt and freshly ground pepper 250ml (1c) cake flour 5ml (1t) cayenne pepper a few sprigs of fresh thyme, finely chopped, or 5ml (1t) dried thyme 2-3 eggs 5ml (1t) Dijon mustard 200-300g almonds DRESSING 250ml (1c) 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 130g lettuce leaves 50g salad onions, chopped 250ml (1c) frozen corn, soaked in boiling water 1-2 avocados, flesh spooned out 50g almonds, toasted 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.