Ingredients

Method

• For the blue cheese dressing:
• 1/2 cup plain double-cream yoghurt
• 1 T mayonnaise
• 1 lemon, zested and juiced
• 1 garlic clove, minced
• sea salt, to taste
• 60 g Woolworths Cremezola
• 60 g flour
• 3 large free-range eggs, beaten
• 2 x 135 g tubs Woolworths breadcrumbs
• sea salt, to taste
• 1 t smoked paprika
• 4 free-range chicken breasts, sliced diagonally
• 750 ml bottle canola oil
• 180 g Woolworths Crunchita lettuce
• 400 g Woolworths Rosa tomatoes, sliced
• gherkins, for serving

Method

Ingredients

1. To make the dressing, place the yoghurt, mayonnaise, lemon juice and zest in a bowl, then add the garlic and salt. Crumble in the cheese and mash using a fork. It should have a slight texture, so loosen with water if desired or blend for a smooth dressing.

2. Place the flour in a bowl, the eggs in a second bowl and the breadcrumbs, salt and paprika in a third bowl.

3. Coat the chicken in flour, dust off any excess, then dip into the egg to coat. Finally, coat in the seasoned breadcrumbs.

4. Heat the oil to 180°C in a large saucepan. To test whether the oil is ready, drop in a small piece of bread. If it sizzles and floats to the top, it’s hot enough.

5. Fry the chicken in batches until golden, about 5 minutes per side. Drain on kitchen paper and season with salt. Serve immediately in the lettuce cups, topped with the tomatoes, gherkins and blue cheese dressing.

Find more salad recipes here.