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Dr Hazel Wallace The Food Medic's Crispy chicken goujons
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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.
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.
This recipe was first published in Wed Jun 07 15:39:15 BST 2017.