Toss the chicken in the cornflour, baking powder, salt & smoked paprika for a bit of extra kick. Deep fry in small batches until crispy, drain and season.
Crispy Chicken and Pecan Salad
Ingredients
4
servings
-
- 1
- 75 g
- 1 tsp
- 1 tsp
- 1 tbsp
- 100 g
- 20 g
- 1
- 1
- 1
- 4
- 6
- 12
-
For the dressing:
- 30 g
- 50 ml
- 30 ml
- 250 ml
-
To serve:
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Preparation
For the nuts, which will give the dish a lovely crunch, toss them in the icing sugar, lay on a sheet of parchment on a baking tray and roast at 160c for 12mins, until nicely smoky.
Next, make the dressing by putting the Dijon mustard, maple syrup for added sweetness, white wine vinegar and olive oil into a jar and shake.
To serve, toss everything together and add the chicken. Serve in a big bowl with loads of crusty bread and butter.
