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Salt & chilli chicken salad
Salt & chilli chicken salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 1 x 250g punnet cherry tomatoes, halved
  • 120g mixed salad leaves
  • 1 small red onion, halved, thinly sliced
  • 36.40 gm olive oil
  • 31.50 gm fresh lemon juice
  • Freshly ground black pepper
  • 3 (about 450g) single chicken breast fillets
  • 50g (1/3 cup) plain flour
  • 1 1/2 tsp chilli powder
  • 2 tsp garlic powder
  • Pinch of salt
  • Vegetable oil, for shallow frying
  • 14.40 gm sea salt flakes
Instructions:
  • In a bowl, mix together tomatoes, salad leaves, and onions. In a separate jug, whisk together olive oil and lemon juice. Season with pepper. Drizzle the dressing over the salad mixture and toss until evenly coated. Transfer to a serving bowl.
  • Cut the chicken into 2cm-thick strips against the grain. In a bowl, mix flour, chili powder, garlic powder, and salt. Add the chicken and toss until fully coated, then shake off any extra coating.
  • Heat vegetable oil in a frying pan until it reaches a depth of 1.5cm over medium-high heat. Cook one-third of the chicken for 1-2 minutes until golden brown and cooked through. Place on a paper towel-lined plate. Repeat with remaining chicken in two more batches, adding more oil as needed.
  • Arrange the seasoned chicken over the fresh salad, then generously sprinkle with sea salt flakes for the perfect finishing touch.

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