(Based loosely on a recipe in SW Mag July 2012)
Serves 2
1 Tomato, cut into small pieces (s) (sff)
1 Pepper, deseeded & cut into small pieces (s) (sff)
1 Lime, zest & juice (ss) (sff)
1 Carrot (s) (sff)
1 tsp garlic salt
1 tbsp. Cajun powder
1 Slice Burgen soya & linseed bread (6 syn)
2 Slices of 400g wholemeal bread (1Heb or 6 syns)
2 Eggs, beaten (ff)
2 “Red Rooster” large potatoes cut into wedges (ff)
2 Chicken breasts, sliced into strips (s) (ff)
10cm Cucumber, cut into small cubes (s) (sff)
10cm Celery, cut into small pieces (s) (sff)
Lettuce (s) (sff)
Break the eggs into a bowl, season & set aside.
In a mini food processor chop up the stale bread, garlic salt & Cajun, set aside.
Boil the wedges for 5 mins in salted water, drain and dry, then place on a tray lined with greaseproof paper, spray with fry Light, sprinkle with Cajun powder and cook in an oven at 180C for 20-25 mins turning at half time & sprayed again with Fry Light, until they are nicely browned.
In a second tray, lined with greaseproof paper, cook the chicken after dipping in the egg and then rolling in the bread & Cajun mix. Cook for 20-25 mins.
Make a salad of lettuce, tomato, cucumber, pepper & celery, add the chicken, season, and finish with lime zest & juice.
Credit: Pete’s Recipe Book