Take the chicken breasts and butterfly, simply slice three quarters of the way through the middle and open up then press flat.
Pick, wash and drain the salad leaves and set aside.
Take all Ranch ingredients and blitz in a blender ready to dress your salad.
Set up a pane’ for the chicken. Take 1 bowl and add the plain flour with a pinch of salt, take another bowl and crack and whisk the egg with a splash of water, take third bowl add the panko breadcrumbs and mix in the paprika.
Dust the chicken breasts in the flour then coat in the beaten egg then crust in the breadcrumbs.
Pre heat oven to 180c.
Heat a non stick frying pan to medium heat, add a splash of vegetable oil and colour the breaded chicken on both sides for around 30 seconds then transfer to a baking tray and cook in the oven for around 10 mins until firm to the touch.
Slice the radish, de stone and peel the avocado and cut into bite size pieces.
Begin to build your salads, in a bowl take the washed leaf and dress with 2 tbsp of the ranch dressing then begin to arrange on serving plates, add some pieces of avocado and radish slices as you build the salad.
Take the crusted chicken breasts and slice into strips and arrange over and around your salad. Drizzle over remaining ranch dressing then using a fine grater grate some parmesan all over the salad. Pick the dill and rip the mint leaf and scatter all over.
Take the chicken breasts and butterfly, simply slice three quarters of the way through the middle and open up then press flat.
Pick, wash and drain the salad leaves and set aside.
Take all Ranch ingredients and blitz in a blender ready to dress your salad.
Set up a pane’ for the chicken. Take 1 bowl and add the plain flour with a pinch of salt, take another bowl and crack and whisk the egg with a splash of water, take third bowl add the panko breadcrumbs and mix in the paprika.
Dust the chicken breasts in the flour then coat in the beaten egg then crust in the breadcrumbs.
Pre heat oven to 180c.
Heat a non stick frying pan to medium heat, add a splash of vegetable oil and colour the breaded chicken on both sides for around 30 seconds then transfer to a baking tray and cook in the oven for around 10 mins until firm to the touch.
Slice the radish, de stone and peel the avocado and cut into bite size pieces.
Begin to build your salads, in a bowl take the washed leaf and dress with 2 tbsp of the ranch dressing then begin to arrange on serving plates, add some pieces of avocado and radish slices as you build the salad.
Take the crusted chicken breasts and slice into strips and arrange over and around your salad. Drizzle over remaining ranch dressing then using a fine grater grate some parmesan all over the salad. Pick the dill and rip the mint leaf and scatter all over.
