Ingredients
1 egg
1 C plain flour
150 g bag of Proper Crisps Chilli Crisp crushed
600 g chicken breasts (boneless, skin off) cut into strips
3 tbsp olive oil
100 g salad mix
½ red onion thinly sliced
¼ C kalamata olives optional
½ avocado diced
100 g feta crumbled (optional)
Guacomole
1 avocado
½ red onion finely chopped
1 tomato diced
2 tbsp lime juice
Preparation
Place the egg in a shallow bowl and whisk to mix. In another shallow bowl place the flour and season with salt and pepper. Place the crushed crisps in a third bowl.
Dust the chicken with the flour, dip into the egg and then coat in the crisps, pressing to get an even coverage.
Heat oil in a frying pan over medium-high heat. Fry the chicken strips for about 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
While the chicken is cooking, in a large bowl, combine the salad greens, red onion, olives (if using), avocado, and feta. Toss gently to mix.
To make the guacamole, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocados with a fork until smooth or leave it a bit chunky if preferred. Add the chopped red onion, tomato, and lime juice. Mix well. Season with salt to taste.
Arrange the crispy chicken strips on individual plates and serve with salad and a generous portion of guacamole.
