Tender, crumbed chicken breast on top of a diverse textural fruit and vegetable salad completed with a to-die-for dressing.
Yield
6 Servings
Prep Time
20mins
Cook Time
10mins
Difficulty Level
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Tender, crumbed chicken breast on top of a diverse textural fruit and vegetable salad completed with a to-die-for dressing.

Ingredients

  • 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
  • DRESSING
  • ½ cup mayonnaise
  • ⅓ cup Greek yogurt
  • 1½ tbsps mango chutney
  • ½ lemon juice
  • 1 tbsp curry powder
01.

Toss chicken in flour, dip in egg and coat in combined crumbs and seeds. Chill 20 mins.

02.

DRESSING: In a jug, whisk all ingredients together.

03.

In a large bowl, combine lettuce, grapes, celery, peanuts and onion.

04.

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.

05.

Top salad with chicken pieces and drizzle over dressing.

Photo: Rob Shaw/Bauer

Download or print the recipe