Crispy gluten free chicken fillets with a fresh green salad and creamy herb dressing.
Serves 2
INGREDIENTS
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)
- 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
INSTRUCTIONS
- 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.
