Crumbed Sweet Chilli Chicken Salad with Pineapple | Rhodes Quality

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65 ml (¼ cup) olive oil
65 ml (¼ cup) sweet chilli sauce
15 ml (1Tbsp) soya sauce


400 g chicken breast fillets, sliced into even strips
125 ml (½ C) all purpose flour
2 eggs, beaten
250 ml (1 cup) Hinds Southern Coating Original
oil for frying


200 g (4 cups) mixed salad greens, washed
4 radishes, sliced
410 g can Rhodes Quality Pineapple Pieces in Syrup, drained

To Serve

15 ml (1Tbsp) sesame seeds, toasted
handful fresh coriander leaves, chopped


To make the dressing, mix the olive oil, sweet chilli and soya sauce together. Whisk until well blended. Set aside. Toss the chicken strips in the flour and shake off any excess. Dip the chicken strips in the egg and then toss in the Hinds Southern Coating until evenly coated. Deep fry in hot oil until golden and crispy. Drain on paper towel to remove excess oil. In a large bowl place the washed salad greens. Add the radishes and the drained Rhodes Quality Pineapple Pieces. Arrange the crispy chicken on top of the salad. Dress the salad with the sweet chilli dressing. Sprinkle the toasted sesame seeds and coriander over the top of the salad and serve.


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