Southern Fried Chicken Mini Fillets with a Nutty Salad

Course : Light Lunch/Dinner | Cuisine: British | Servings : 2-4 people | Cook Time : 3 minutes

Riverside’s tasty Southern Fried Chicken Mini Fillets are used in this recipe served with a healthy nutty salad.  This recipe is ideal for a light lunch or starter. Serves 2 people as a light lunch or 4 people as a starter.

Ingredients

  • 8 Southern Fried Chicken Mini Fillets
  • 2 pitta breads
  • 1 small carrot
  • Lettuce leaves such as rocket or watercress
  • Handful of nuts such as almonds or pine nuts
  • 1 tablespoon of seeds such as sunflower, poppy or sesame
  • Lemon
  • Extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Pre heat the deep fat fryer to 180°C.
  2. Cook the Southern Fried Chicken Mini Fillets in the oil for 2-3 minutes.
  3. While the Mini Fillets are cooking, prepare the salad.
  4. Peel and grate the carrot.
  5. Roughly chop the nuts.
  6. Place the carrots, leaves, chopped nuts and seeds in a bowl.  Drizzle with extra virgin olive oil and a squeeze of lemon juice. Season according to taste. Toss to mix and coat.
  7. Remove the Chicken Frites from the deep fat fryer and drain on kitchen roll.
  8. Arrange the Chicken Frites on a plate with the prepared nutty salad.  Serve.

Chefs Tip:  Serve two Mini Fillets with salad for a starter or four Mini Fillets with salad for a light lunch.

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