This is quick to make and beyond delicious. It’s that salty kettle chip chicken and sweet honey mustard dressing. The combo is hard to beat.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
In a medium bowl, beat the eggs and mix with the mustard. Put the kettle chips in a freezer bag and crumble them with a rolling pin. In a second bowl, mix the crushed chips with the garlic powder, onion powder, paprika, cayenne pepper and a good pinch of salt.
Rinse the chicken breast, pat dry and cut into ca. 2 cm thick strips. Add the stripes to the beaten eggs and toss to coat.
Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Repeat with remaining chicken. Drizzle the chicken with olive oil. Bake for 15-20 minutes or until the chicken is cooked through.
In the meantime, prepare the salad. Halve the avocados, remove the stone and peel. Cut the flesh of the avocado into even wedges. Peel the carrots and cut lengthways into strips. Wash the lettuce, pat dry. Wash, dry and halve tomatoes.
To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
Toss the chicken in with the salad and serve with parmesan cheese.
Preparing In The Kitchen
Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
In a medium bowl, beat the eggs and mix with the mustard. Put the kettle chips in a freezer bag and crumble them with a rolling pin. In a second bowl, mix the crushed chips with the garlic powder, onion powder, paprika, cayenne pepper and a good pinch of salt.
Rinse the chicken breast, pat dry and cut into ca. 2 cm thick strips. Add the stripes to the beaten eggs and toss to coat.
Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Repeat with remaining chicken. Drizzle the chicken with olive oil. Bake for 15-20 minutes or until the chicken is cooked through.
In the meantime, prepare the salad. Halve the avocados, remove the stone and peel. Cut the flesh of the avocado into even wedges. Peel the carrots and cut lengthways into strips. Wash the lettuce, pat dry. Wash, dry and halve tomatoes.
To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
Toss the chicken in with the salad and serve with parmesan cheese.
