Pumpkin Crusted Chicken with Lemon Chia Dressed Salad

READY IN 55 mins

With a lovely pumpkin seed crust, these chicken strips are simply delicious. When you pair with an amazing bright and fresh salad dressing, you are all set for a lovely meal.

Ingredients

Salad dressing:
4 cloves of garlic
1 shallot
Zest and juice of 1 lemon
2 teaspoons Triple Smoke Butchers Blend
½ cup fresh basil
3 tablespoons chia seeds
¾ cup extra virgin olive oil
Liberally seasoned with salt and pepper
For the chicken strips:
1 package chicken tenders or 2 chicken breasts cut into strips
1 cup white flour
2 eggs
1 cup raw pumpkin seeds
Salt and pepper to taste

Directions

Make the dressing ahead if you can.
If you have an immersion blender or countertop blender, that is easiest. Add all of the dressing ingredients to the vessel and puree until smooth. If you don’t have one, then chop all of the ingredients by hand until minced fine and then stir together.
Get yourself three medium bowls. In one bowl add flour. In a second bowl, whisk together eggs with a tablespoon of water. In a third bowl, add the pumpkin seeds.
Coat all the chicken strips in flour.
One at a time, dip chicken strips in egg and then coat in pumpkin seeds and set aside.
Pre-heat oil in a large frying pan on medium heat. Place strips into pan and cook until golden brown on both sides and the chicken is cooked all the way through. Add more oil to the pan as required if you are cooking in batches.
Remove the chicken strips from the pan and season well with salt and pepper.
Now you can build your salad. Use your favourite greens, sprouts, peppers, onions, quinoa, and legumes.
Dress your salad and top with the chicken strips or serve them on the side.

PREP 45 mins
COOK 10 mins
READY IN 55 mins