8 - 10 chicken tenderloins
peri peri seasoning
2 beaten eggs
1 ½ cups dried breadcrumbs
olive oil, for shallow frying
lemon wedges, to serve
4 cups mixed salad leaves, chopped
2 chopped avocados
1 cup fresh corn kernels
2 sliced cucumbers
- Prepare avocado salad (see below) and chill.
- Season chicken tenderloins with peri-peri seasoning. Dip in eggs to coat and then dried breadcrumbs. Recoat in egg and crumbs.
- Heat enough olive oil to coat the base of a large pan and cook chicken for 4-5 min or until golden and cooked through. Divide salad between plates, top with chicken and a drizzle of mayonnaise. Garnish with lemon wedges.
- Combine all ingredients in a bowl. Drizzle with French dressing to serve.