Tender, crumbed chicken breast on top of a diverse textural fruit and vegetable salad completed with a to-die-for dressing.
- 750 g chicken breast fillets, thinly sliced
- ⅓ cup plain flour
- 3 eggs, lightly beaten
- 2 cups panko crumbs
- ⅓ cup sesame seeds
- 1 iceberg lettuce, shredded
- 1½ cups red seedless grapes, halved
- 2 stalks celery, thinly sliced
- ⅓ cup roasted peanuts
- 2 green onions, chopped
- Oil, for shallow-frying
- ½ cup mayonnaise
- ⅓ cup Greek yogurt
- 1½ tbsps mango chutney
- ½ lemon juice
- 1 tbsp curry powder
Toss chicken in flour, dip in egg and coat in combined crumbs and seeds. Chill 20 mins.
DRESSING: In a jug, whisk all ingredients together.
In a large bowl, combine lettuce, grapes, celery, peanuts and onion.
In a large frying pan, heat oil on high. Cook chicken in 2 batches, 4 mins each, turning once, until golden. Drain on paper towel.
Top salad with chicken pieces and drizzle over dressing.
Photo: Rob Shaw/Bauer