Chicken Salad
Eggs
Honey Mustard	tbsp
Boneless Chicken Breast	g
Kettle Chips	g
Garlic Powder	tsp
Onion Powder	tsp
Sweet Smoked Paprika Powder	tsp
Cayenne Pepper	tsp
Kosher Salt	tsp
Olive Oil	tbsp
Mixed Green Salad	g
Cherry Tomatoes	g
Parmesan Cheese	g
Avocado
Carrot
Honey Mustard Dressing
Olive Oil	ml
Honey	g
Lemon Juice	tbsp
Whole Grain Dijon Mustard	tbsp
Tahini Paste	tbsp
Apple Cider Vinegar	tbsp
Cayenne Pepper	tsp

1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
2. In a medium bowl, beat the eggs and mix with the mustard. Put the kettle chips in a freezer bag and crumble them with a rolling pin. In a second bowl, mix the crushed chips with the garlic powder, onion powder, paprika, cayenne pepper and a good pinch of salt.
3. Rinse the chicken breast, pat dry and cut into ca. 2 cm thick strips. Add the stripes to the beaten eggs and toss to coat.
4. Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Repeat with remaining chicken. Drizzle the chicken with olive oil. Bake for 15-20 minutes or until the chicken is cooked through.
5. In the meantime, prepare the salad. Halve the avocados, remove the stone and peel. Cut the flesh of the avocado into even wedges. Peel the carrots and cut lengthways into strips. Wash the lettuce, pat dry. Wash, dry and halve tomatoes.
6. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
7. Toss the chicken in with the salad and serve with parmesan cheese.

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