zoom Hazel Wallace's crispy chicken goujons with lettuce boats & chunky salsa

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    Hazel Wallace's crispy chicken goujons with lettuce boats & chunky salsa

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    Hazel Wallace's crispy chicken goujons with lettuce boats & chunky salsa

    Hazel is a doctor, personal trainer, food blogger and author

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes

    Serves: 4

    Ingredients

    50g Waitrose Duchy Organic Almonds
    ¼ tsp cayenne pepper
    ¼ tsp garlic salt
    ½ tsp smoked paprika
    4 Waitrose Duchy Organic Free Range British Chicken Breast Fillets, sliced into strips
    1 tbsp Cooks’ Ingredients Organic Coconut Oil
    2 Waitrose Duchy Organic Little Gem Lettuce,
    leaves separated

    FOR THE CHUNKY SALSA
    1 avocado, diced
    10 Waitrose Duchy Organic Cherry Vine Tomatoes, quartered
    1 Waitrose Duchy Organic Red Onion, diced
    1 tbsp extra virgin olive oil
    Juice of ½ Waitrose Duchy Organic Lemon
     

    Method

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

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

    3. Heat the coconut oil on a large griddle and fry the chicken strips for 5-10 minutes until cooked through, the juices run clear and there is no pink meat.

    4. To make the salsa, put the avocado, cherry tomatoes and red onion in a bowl. Pour over the olive oil and lemon juice. Mix well and season. Serve each chicken strip in a lettuce leaf and top with salsa.

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