We were lucky to be enjoying some beautiful days for this time of year and the barometer has been topping the near middle twenties the last short while, well before the cold spell slap us in the face so a salad for lunch has once again been an option – yay! This quick and easy salad will have you sufficiently satisfied until dinner time. Quantities will depend on how many you are feeding or how hungry you are. I don’t keep a lot of salad ingredients on hand this time of year – lettuce, cucumber and fresh herbs are standard though. You can add anything else you have on hand and a little dollop of mayo (homemade of course) finishes this off perfectly.
Warm Chicken Salad
Chicken breasts cut into strips
1 egg beaten
Seasoned flour – I cheated and used Hinds Southern Coating seasoning (thanks Aunty Christine)
Baby gem lettuce
Cucumber sliced and quartered
- Dip the chicken in the egg and flour.
- Fry in a little olive oil and butter, turning to brown both sides.
- While the chicken is cooking, plate up the salad ingredients.
- Serve the chicken over the salad greens with a little mayonnaise