| Crispy Chicken and Cheese Salad |
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| SERVES 4 INGREDIENTS: 1 cos lettuce or any other mixed lettuce leaves of your choice, rinsed 4 chicken breasts 1 egg, beaten 250 ml seasoned breadcrumbs 15 ml butter 15 ml oil Ciabatta bread, torn into pieces Oil for frying 4 soft-boiled eggs, quartered 125 g asparagus, cooked until just soft 150 g LANCEWOOD Gouda cheese, cubed Flat leaf parsley 1 avocado Dressing: 45 ml olive oil 45 ml lemon juice 20 ml honey 10 ml Hot English mustard Lemon zest 1 green chilli, finely chopped, optional Salt and freshly ground black pepper to taste |
METHOD: Arrange the lettuce on a serving platter. Cut the chicken breasts into strips and coat first in egg and then in breadcrumbs. Fry in the butter and oil until golden and crispy. Drain and leave to cool slightly. Fry the pieces of ciabatta in the oil until golden. Drain on absorbent paper and set aside. Arrange the chicken, ciabatta, eggs, asparagus and avocado on the lettuce. Scatter the cheese over. Mix all the ingredients for the dressing together and pour over just before serving. Sprinkle chopped parsley on top. |
