Crunchy chicken & almond salad

This salad is what you get when the dinner crowd grows unexpectedly at the last minute, so those few chicken schnitzels that were going to feed three now need to stretch to feeding a few more. There’s always the pizza option or another trip to the shops for top up’s but to be honest I just wasn’t in the mood, and with all I needed for a super salad already in the fridge or pantry this is what I came up with. Next time I think I’ll add some avocado to it as well, and possibly some kind of cheese crumbled on top {feta or goats}.

what you need

  • 2 or 3 chicken breast fillets, prepared as for chicken schnitzels {or in a pinch just grab a couple of already crumbed ones}
  • crunchy green salad leaves, e.g. cos or iceberg, washed and chopped {I used a bag of mixed leaves which also had shredded carrot in it: bonus crunch and vege factor}
  • 2 cucumbers, diced
  • 1 punnet cherry tomatoes, washed and halved
  • 2 bunches of asparagus, ends trimmed, grilled or BBQ’ed
  • a handful of slivered almonds {flaked almonds, toasted pine nuts, or sunflower seeds would also work}
  • for the dressing: EVOO, fresh lemon juice, 1 tsp seeded mustard, S & P.

what to do

  • Prepare the chicken schnitzels, cook as per recipe {see link above} and set aside to cool. When they have cooled slice into large slices on the diagonal.
  • Prepare the remaining salad ingredients and assemble in a large bowl or on a platter. Place the chicken on top, and scatter the nuts on top. Whisk the dressing in a jug and drizzle over the salad.
  • Bon appetit.

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