1Toss chicken in flour, dip in egg and coat in combined crumbs and seeds. Chill 20 mins.
2DRESSING: In a jug, whisk all ingredients together.
3In a large bowl, combine lettuce, grapes, celery, peanuts and onion.
4In a large frying pan, heat oil on high. Cook chicken in 2 batches, 4 mins each, turning once, until golden. Drain on paper towel.
5Top salad with chicken pieces and drizzle over dressing.
Photo: Rob Shaw/Bauer