Spice up your classic chicken salad with a hint of chili for the perfect balance of creamy, zesty, and subtly spicy flavors. This easy, protein-packed dish is great for sandwiches, wraps, or a light, refreshing meal on its own. Whether you like just a touch of heat or a little extra kick, this recipe is easily adjustable to suit your taste.
Slice chicken breasts almost in half horizontally to butterfly them, keeping the middle intact.
Between 2 pieces of baking paper, bash the chicken with a rolling pin or meat mallet to just less than 1cm thick all over.
Place the flour, eggs and panko in 3 bowls.
Season the flour with Cape Herb & Spice Chilli Crunch.
Dip the chicken in the flour, shaking off the excess.
Next, dip into the egg and then the panko.
Return to the egg once more and then a final panko layer, pressing firmly to coat.
Preheat air fryer on 180˚C.
Spray the air fryer basket with non-stick cooking spray.
Air fry the breasts for ± 10 minutes, turning halfway through.
Set the chicken breasts aside to rest while you prepare the salad and then slice.
Divide slaw / lettuce mix, cucumber and avocado between two bowls.
Dress lightly with olive oil and vinegar.
Season with a little Cape Herb & Spice Salt if desired and toss.
Top salad with warm, crunchy sliced chicken.
Finish with a generous scattering of chives.
Serve and enjoy!
Between 2 pieces of baking paper, bash the chicken with a rolling pin or meat mallet to just less than 0.5 inches thick all over.
Preheat air fryer on 350˚F.
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/