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Organic Potatoes with Marlborough Sea Salt Crisp Coated Chicken, with Mixed Green Leaf, Walnut and Sage Salad

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Ingredients

For the Chicken
½ cup Rice flour
2 Eggs, lightly beaten
100g Proper Crisps Organic Potatoes with Marlborough Sea Salt, crushed
1 tbsp Louisiana spice mix* see below
Salt to taste
350g George & Jo's Chicken tenders
For the Salad
1/2 cup (about 12) Whole walnuts
1 tablespoon Granulated sugar
1 tablespoon Honey
5 to 6 cups Assorted baby salad greens
11 Nashi pear sliced into matchstick size pieces
3 Fresh sage leaves finely sliced
Dressing
4 tbsp Honey
4 tbsp Olivado Almond or macadamia oil
3 tbsp Apple cider vinegar
2 tbsp Water
1/4 cup Finely chopped toasted walnuts (toast in a 180dc oven for 8 to 10 minutes and then chop)
2 tablespoons Minced fresh sage leaves
1/4 teaspoon Salt

Organic Potatoes with Marlborough Sea Salt Crisp Coated Chicken, with Mixed Green Leaf, Walnut and Sage Salad

  • Medium

Ingredients

  • For the Chicken

  • For the Salad

  • Dressing

Directions

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Steps

1
Done

Preheat oven to 180 degrees C. Line an oven tray with baking paper.

2
Done

In a bowl, combine the crisps with the spice mix and season with pepper and salt. Dip each chicken tender in the rice flour, then the egg and finally roll around in the kumara mixture. Arrange the coated chicken onto the baking tray. Place into the oven.

3
Done

Bake 15 minutes or until chicken is no longer pink and juices run clear.

Louisiana spice mix, simply combine

4
Done

For the Salad

Coat the whole walnuts in the sugar and honey and then place on a baking paper lined oven tray and bake at 180dc for 10 to 12 minutes. Remove and let cool completely.

5
Done

Place remaining salad ingredients into bowl. Dress the salad with a few spoonfuls of the dressing and serve sprinkled with chicken bites.

6
Done

Walnut Sage Dressing

Whisk all ingredients together and set aside.

The Cafe

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