Crunchy chicken & almond salad

This salad is what you get when your older kids decide that five in the afternoon is a good time to tell you that they’ll be home for dinner after all. 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, ready to fry as per my chicken schnitzel recipe {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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