Save to your scrapbook
Hazel Wallace's crispy chicken goujons with lettuce boats & chunky salsa
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Hazel is a doctor, personal trainer, food blogger and author
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,
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
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.
Typical values per serving:
This recipe was first published in Wed Jun 07 15:39:00 BST 2017.
Average user rating