Lemony chicken salad

Prep time
20min
Cook time
20min
Serves
5

The crumbed chicken strips elevate this salad from a simple side to a scrumptious dinner. Try it!

Ingredients:

For the dressing
  • Zest of 1 lemon
  • 2 Tbsp (30ml) lemon juice
  • 1 Tbsp (15ml) honey
  • 1 tsp (5ml) Dijon mustard
  • 4 Tbsp (60ml) extra virgin olive oil
  • 1 large garlic clove, minced
  • salt and pepper to taste
  • 2 Tbsp (30ml) finely chopped dill
For the salad
  • +/- 450g Southern Style Crumbed Chicken Strips
  • Baby Gem lettuce
  • Large handful of fresh basil and mint
  • 1 bunch of asparagus, blanched and cooled
  • 1 packet of sugar snap peas, raw
  • ¾ cup (180ml) frozen peas, cooked and cooled
  • 1 avocado
  • 1 small packet of tender-stem broccoli, blanched and cooled
  • 90g goat’s cheese

Method:

  1. Place dressing ingredients in a jar and shake well.
  2. Cook Southern Style Crumbed Chicken Strips from frozen at 180°C in the air fryer for 10-14 minutes or 12-15 minutes in the oven at 180°C. Turn the chicken halfway through the cooking time. Once cooked, let it rest for 1-2 minutes and then cut into bite-sized pieces. Set aside.
  3. Arrange all the salad ingredients on a platter and crumble over the goat’s cheese.
  4. Add the Southern Style Crumbed Chicken Strip pieces, drizzle with the dressing and serve extra on the side.