Crispy, herby chicken salad bowls w creamy chipotle dressing🧡 2 small chicken breasts 1 cup flour 1 egg - whisked 1 cup panko breadcrumbs Small handful of coriander - finely chopped Small handful of chives - finely chopped Small handful of parsley - finel

Crispy, herby chicken salad bowls w creamy chipotle dressing🧡 2 small chicken breasts 1 cup flour 1 egg - whisked 1 cup panko breadcrumbs Small handful of coriander - finely chopped Small handful of chives - finely chopped Small handful of parsley - finely chopped 1 bunch of asparagus 1/2 punnet of cherry tomatoes - halved 1/4 cup of tinned corn 1 avocado - sliced 100g goats cheese Spring onion - finely sliced Basil - garnish Iceberg lettuce - finely sliced Mesclun lettuce 500ml of vegetable oil Dressing: 2 tablespoons Greek yoghurt 1/3 cup chipotle sauce 2 tablespoons mayo 1/2 lemon Pinch of salt Grab 3 bowls and to each bowl add flour, a whisked egg and lastly, panko breadcrumbs with parsley, coriander and chives. Stir through the herbs until well combined. Coat the chicken breast in flour, dunk into the egg wash then coat with the herby breadcrumbs. Place a pan over a medium to high heat. Add the vegetable oil. Run your fingers under the tap and flick water into the hot oil. If it crackles you’re good to go to. Place the chicken into the hot oil and cook until golden brown and succulent. Cut on the bias. Grab the asparagus and using your hands snap off the woody ends. Place them into a hot pan with a drizzle of olive oil. Cook for a few minutes. Make sure they aren’t soft! Grab a jar and add the dressing ingredients. Give it a good shake until well combined. Grab a bowl and add lettuce, tomato, avocado, asparagus, corn, chicken, goats cheese, spring onion, basil and a good drizzle of dressing. Enjoy! Xx

Good

% Daily Values based on a 2,000 calorie diet