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    Dr Hazel Wallace The Food Medic's Crispy chicken goujons

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    Dr Hazel Wallace The Food Medic's Crispy chicken goujons

    One of my favourite things to do is to recreate notoriously 'unhealthy' dishes as healthier, home-made versions.  Chicken goujons are traditionally made by coating chicken strips in a flour- and egg-based batter, and then deep-fat frying them in vegetable oil until crispy - great for the tastebuds, but lethal for your heart and blood vessels ( not to mention your waistline!) This recipe swaps the classic calorific batter for a naturally gluten-free, crunchy almond coating.  For a heartier dish, serve this with crispy sweet potato fries.

    Serves: 4


    2 baby gem lettuce heads, leaves separated

    For the chicken goujons:
    50g whole almonds
    1/4 tsp cayenne pepper
    1/4 tsp garlic salt
    1/2 tsp smoked paprika
    4 chicken breasts, sliced into strips
    1 tbsp coconut oil

    For the chunky salsa:
    1 avocado, diced
    10 cherry tomatoes, quartered
    1 red onion, diced
    1 tbsp extra-virgin olive oil
    Juice of 1/2 lemon
    Salt and black pepper


    1. To make the coating for the chicken goujons, place the almonds, cayenne pepper, garlic salt and smoked paprika in a blender and pulse several times until the nuts are chopped into smaller pieces, but not to a fine powder.

    2.  Place the chicken breast strips onto a plate and pour the coating on top.  Using your hands, rub the coating into the chicken breasts until all the pieces are roughly coated.

    3. Heat the coconut oil on a large griddle pan and fry the chicken strips for 5-10 minutes until cooked right through.

    4. To make the chunky salsa, place the avocado, cherry tomatoes and red onion in a bowl.  Pour over the olive oil and lemon juice. Mix well and season with a pinch of salt and pepper,

    5. Serve each chicken strip in a lettuce leaf and top with a spoonful of salsa.

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