Ingredients
Method
- Create egg wash using 2 whole eggs and milk.
- Dip strips of chicken into egg wash and then coat in quinoa, poppy seed, parmesan, salt and pepper crumb mixture, ensuring chicken is evenly coated.
- Heat pan to medium temperature with butter and crushed garlic.
- Once pan has heated, place strips flat and allow to cook on each side. To ensure they are cooked, pierce the chicken with a knife, if the fluid runs clear, it is cooked.
- Leave the pan on and allow the chicken to rest as you prepare salad.
- Par cook the sweet potato (steaming is preferable, though able to be boiled).
- Once partly cooked, transfer to pan and continue to cook on mid temperature, stirring occasionally until golden. Remove from heat and allow to cool.
- Arrange leafy greens on plates to create a bed for the dish.
- Roughly sprinkle on the red onion and cherry tomatoes.
- Place sliced avocado on top.
- Toss on sweet potato cubes.
- Place chicken strips on top and sprinkle with sliced chilli and pine nuts.
- Serve with a side of mayonnaise or zesty salad dressing.
Nutrition
Notes
For a creamy sauce, cashew cheese recipe can be used and stirred through once taken off heat.