Strawberry Avocado Salad with Chicken Nuggets

Ingredients

• 350 g Chicken breast fillet
• 1 tbsp soy sauce
• Pepper
• 1 tsp Sweet paprika powder
• 2 tsp Tomato paste
• 4 handfuls mixed salad (arugula, romaine lettuce, head lettuce)
• 150 g Strawberries
• 1 lemon
• 1 Avocado
• 1 Egg (L)
• 2 tbsp Whole wheat flour
• 70 g Cornflakes (unsweetened)
• 3 tbsp Rapeseed oil
• 1 tbsp honey
• Salt
• 0.5 Red Onion
• 5 g Ginger
• 2 tsp Sunflower Seeds
• 2 tsp pine nuts

Instructions

1. 1.

   Rinse the chicken breast, pat dry and cut into 6 pieces. Mix with soy sauce, pepper, paprika powder and tomato paste in a bowl and marinate for about 10 minutes.

2. 2.

   In the meantime, clean, wash and spin dry the salad. Clean, wash and pat dry the strawberries and cut them into small pieces. Squeeze the lemon juice. Halve the avocado, remove the pit, remove the flesh from the skin, dice it and mix with half of the lemon juice.

3. 3.

   Place the egg in a soup plate and whisk with a fork. Place the flour in a second plate. Crumble the cornflakes and place them in another plate. Pan the chicken pieces first in flour, then in egg and then in flakes. Heat the oil in a pan and fry the chicken on each side over medium heat.

4. 4.

   Mix dressing from honey, remaining lemon juice, salt and pepper. Peel the onion and ginger, dice the onion and grate the ginger, add both to the dressing. Mix sunflower and pine nuts and roast in a hot pan without fat for about 4 minutes at low heat.

5. 5.

   Arrange the salad on two plates, place strawberries and avocado on top and drizzle with dressing. Serve chicken nuggets with it and sprinkle the salad with the seeds.