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- 25g butter, melted, cooled
- 65.00 gm tomato sauce
- 62.50 ml mild peri peri sauce with lime (see note)
- 600g chicken tenderloins
- 250.00 ml plain flour
- 36.80 gm vegetable oil
- 750.00 ml shredded iceberg lettuce
- 1 Lebanese cucumber, halved, thinly sliced
- 331.25 gm ranch dressing
- Combine butter, tomato sauce, peri peri sauce, and 2 tablespoons of cold water in a bowl. Mix well before adding the chicken and tossing until coated.
- Spread a layer of flour on a plate. Coat each tenderloin with the flour and transfer to a baking tray or plate. Repeat for all tenderloins.
- In a generously oiled large frying pan, sear chicken in batches for 2 to 3 minutes per side until beautifully golden and fully cooked. Place on a wire rack to drain excess oil.
- In a bowl, combine lettuce, cucumber, and dressing. Toss gently to mix. Serve the chicken with the salad.
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