Chicken Salad with Nuts & Seeds

Ideal for a lunch or starter, southern fried chicken fillets are served with a nutty salad to help lighten the dish.

5 minutes
4 people


  • 8 frozen southern fried chicken mini fillets
  • 2 pitta breads
  • 1 small carrot
  • mixed salad leaves
  • mixed nuts
  • 1 tbsp mixed seeds
  • lemon juice
  • olive oil extra virgin
  • salt and pepper to taste


  • Pre heat the deep fat fryer to 180°C.
  • Cook the Southern Fried chicken mini fillets in the oil for 2-3 minutes.
  • While the mini fillets are cooking, prepare the salad.
  • Peel and grate the carrot and roughly chop the nuts.
  • Place the carrots, leaves, chopped nuts and seeds in a bowl. Drizzle with extra virgin olive oil and a squeeze of lemon juice. Season according to taste. Toss to mix and coat.
  • Remove the Chicken Frites from the deep fat fryer and drain on kitchen roll.
  • Arrange the chicken mini fillets on a plate with the prepared nutty salad and serve.