Name: Crispy chicken salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 1 egg; 1/4 cup milk; 500 gram chicken tenderloins, sliced if large; 2 cup panko breadcrumbs; 1 bunch watercress, trimmed; 1 bunch mint, leaves picked; 1 bunch coriander, leaves picked; 2 lebanese cucumbers, seeded, sliced; 1 bunch radishes, trimmed, thinly sliced; 1 small onion, thinly sliced; oil, for shallow-frying; toasted sesame seeds, to serve; Dressing; 2 tablespoon sweet chilli sauce; 2 tablespoon light soy sauce; 2 tablespoon lime juice; 1 tablespoon brown sugar; 1/2 teaspoon sesame oil; 1 clove garlic, crushed; 1 teaspoon grated ginger

Ingredients

1 egg

1/4 cup milk

500 gram chicken tenderloins, sliced if large

2 cup panko breadcrumbs

1 bunch watercress, trimmed

1 bunch mint, leaves picked

1 bunch coriander, leaves picked

2 lebanese cucumbers, seeded, sliced

1 bunch radishes, trimmed, thinly sliced

1 small onion, thinly sliced

oil, for shallow-frying

toasted sesame seeds, to serve

Dressing

2 tablespoon sweet chilli sauce

2 tablespoon light soy sauce

2 tablespoon lime juice

1 tablespoon brown sugar

1/2 teaspoon sesame oil

1 clove garlic, crushed

1 teaspoon grated ginger

Method

1.In a shallow dish, whisk egg and milk together. Dip chicken into mixture; coat in breadcrumbs. Arrange on a baking paper-lined oven tray; chill 15 minutes.

2.To make dressing, in a jug, whisk all ingredients together. Set aside.

3.Meanwhile, in a serving bowl, toss together watercress, herbs, cucumber, radishes and onion; chill until ready to serve.

4.Heat oil in a large, heavy-based frying pan on medium. Fry chicken, in 3 or 4 batches, 2-3 minutes each side, until golden and cooked through. Remove with a slotted spoon; drain on paper towel.

5.Toss half the dressing through salad with the chicken. Serve warm, with extra dressing. Sprinkle with sesame seeds, if liked.

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Ingredients

Method

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