Hot Honey Chicken Salad with Honey Mustard Dressing

Prep time:

Chicken thighs2
Panko breadcrumbs1 1/2 cups
Plain flour1 cup
Vegetable oilFor frying
Rocket2 handfuls
Baby Spinach2 handfuls
Goats cheese60g
Maple syrup1 tbsp
Chilli flakesTo serve
Birch & Waite Honey Mustard Dressing & SauceTo serve


  1. Pound chicken thighs flat, up to 1.5 cm thick, depending on the size.
  2. Set up your crumbing station with a bowl of plain flour, a bowl of whisked eggs, and a bowl of panko breadcrumbs.
  3. First press chicken into flour, then egg, then breadcrumbs, shaking off the excess at each stage.
  4. Fry chicken in oil until golden brown, or cooked all the way through and place on a wire rack to keep chicken crispy.
  5. While chicken is resting, prepare your salad.
  6. Toast the pecans for 2-3 minutes in a non stick pan (watching them so they don't burn).
  7. Turn off heat, then add in 1 tbsp of maple syrup and stir for one minute.
  8. Place pecans on a tray lined with baking paper, ensuring your pecans are spread out evenly and let cool down.
  9. Add the spinach and rocket to a large bowl, topped with sliced avocado, pecans, crumbed goats cheese and chicken.
  10. Drizzle with Birch & Waite Honey Mustard Dressng & Sauce and a sprinkle of chilli flakes.
  11. Dig in and enjoy while chicken is still warm!

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