Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep chicken
Place the chicken breasts between two large pieces of cling film. Place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness.
2 Prep coating
Add the smokedpaprika, chipotle(spicy!)salt and pepper to a shallow bowl. Turn the chicken in the spices until fully coated. Finely chop the almondflakes. Add them to a second bowl with the almondflour. Crack the eggs into a third bowl. Gently whisk.
3 Coat chicken
Turn the barbecuechicken in the eggs. Next, turn the chicken in the almonds until fully coated. Set aside on a plate.
4 Prep salad
Peel the carrots, then continue peeling until you're left with a pile of carrot ribbons. Halve the cherrytomatoes. Rinse, dry and chop the lettuce. Add the salad vegetables to a bowl and set aside.
5 Make dressing
Add the mayonnaise to a small bowl. Chop the chives. Add the chives and garlic powder to the mayonnaise. Juice the lime directly into the mayonnaise Season with a pinch of salt. Set aside.
6 Fry chicken
See pro tip! Heat a pan over a medium heat with a generous drizzle of vegetable oil. Add the coated chicken and reduce the heat to low. Fry for 2-3 min on either side or until golden and crispy. Toss the salad vegetables in the dressing. Drizzle the chicken with the barbecue sauce and serve with the salad.