Monday 8 July 2019

Crispy breaded chicken & sweetcorn salad with jalapeño and garlic ranch dressing

Crispy breaded chicken & sweetcorn salad with jalapeño and garlic ranch dressing

  • 1-2 Tbsp roughly chopped pickled jalapeno 
  • 1 medium garlic clove, minced
  • 2 Tbsp roughly chopped red onion
  • 1 Tbsp fresh lime juice
  • 355ml mayonnaise 
  • 237ml of buttermilk
  • 1118ml of sour cream
  • Small handful of coriander leaves
  • 1/2 tsp sugar
  • 2 sliced chicken breasts
  • Golden breadcrumbs
  • 1 beaten egg
  • Handful of plain flour
  • Vegetable oil
  • Salad leaves
  • Chopped cherry tomatoes
  • 1 ripe avocado sliced
  • Large handful of corn kernels 

In a food processor add the roughly chopped pickled jalapenos, garlic cloves, chopped onion and lime juice. Add the mayonnaise, buttermilk, sour cream, coriander,  garlic, and sugar, pour into a container and place into the fridge.

Place the breadcrumbs, beaten egg and flour into separate bowls.  Dip the sliced chicken into the egg then the flour and lastly the breadcrumbs until all pieces are well coated.

Pour enough vegetable oil into a large frying pan to cover the base by about half inch deep, heat and then add the coated chicken strips, cook for around 20 minutes or so until cooked through and crispy.  Remove from the pan and place onto some kitchen paper to soak up any excess oil.

Plate up your salad, top with the avocado, corn and tomatoes, add the chicken strips and drizzle over the ranch dressing.

This is an amazing salad, perfect for summer.  You can dry fry the sweetcorn to add some charred edges to it, also with the dressing you can increase the heat by adding some fresh chopped jalapeño pepper, adjust it however suits your tastes.  The dressing can be kept in the fridge for up to 5 days.

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