Chicken Strips and Rainbow Salad

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Method

Step 1:

Cook Excella Rice according to the packet instructions and leave to cool. Boil peas until tender and allow to cool. Place the peas, carrots, cabbage and olives in the rice and toss until evenly distributed.

Step 2:

Cut the chicken breasts into even strips and season with salt, pepper and paprika. In one bowl, add the beaten egg and coat the chicken strips in the egg mixture. Place the panko crumbs in a separate bowl and press the chicken strips into the crumbs until fully coated.

Step 3:

Add 3 tablespoons of Excella Sunflower Oil to a large frying pan and ensure the oil is hot enough before frying. Fry the chicken strips until golden brown on each side (for about 4 - 5 minutes).

Step 4:

Serve with Excella Rich & Creamy Mayonnaise.