Shipping is free for orders of 6 or more products
Shipping is free for orders of 6 or more products
Crispy gluten free chicken fillets with a fresh green salad and creamy herb dressing
SALAD
2 chicken breasts
½ packet GF Kentucky-Style Coating Mix
½ cup buttermilk
1 tbsp olive oil
120g mesclun salad
2 radishes
1 small cucumber
1 avocado
Handful of sprouts
Handful of fresh herbs: parsley, chives, dill or basil (or a mix)
DRESSING
Handful of fresh herbs (a mix of parsley, dill, chives and basil)
1 spring onion
1 garlic clove
2 tbsp lemon juice
1 small avocado
1 tbsp olive oil
1 tbsp mayonnaise
1 tbsp sour cream
2-3 tbsp water
Salt and pepper
Coat the chicken pieces in buttermilk, cover and set aside to marinate in the fridge for at least an hour (or overnight if possible).
When the chicken is ready, heat the oven to 180°C. Add the Kentucky coating to a shallow bowl and coat the chicken pieces completely.
Spread the pieces out on a tray lined with baking paper, drizzle with olive oil and bake for 35-40 minutes until golden brown.
While the chicken cooks, arrange the salad leaves in two bowls. Top with finely sliced radishes, chopped avocado, cucumber ribbons and sprouts.
Add all the dressing ingredients, except for the salt, pepper and water, into a food processor and blitz quickly until smooth.
Season with salt and pepper to taste. If the dressing is too thick to pour, thin out with a little water and blitz again.
When the chicken is cooked, remove it from the oven and slice, then arrange on the salad.
Dollop the dressing over the top of the chicken and salad, garnish with fresh herbs, and serve immediately.
