Full of flavour and body, this high protein salad will leave you full and satisfied.
500g chicken tenderloins
1/3 cup plain flour
2 cups fresh breadcrumbs
1/2 cup grated parmesan cheese
180g haloumi, sliced
For salad dressing
1 tbsp honey
2 tbsp balsamic vinegar
1 tsp ground cumin
1/4 cup olive oil
Mesclun salad mix (or your favourite lettuce combination)
1 red onion, thinly sliced
Combine flour, salt and pepper on a large plate. Lightly whisk eggs in a shallow dish. Combine breadcrumbs, parmesan, salt and pepper in a separate shallow dish.
Lightly coat chicken in seasoned flour, shaking off excess, then dip in egg, followed by breadcrumb mixture, pressing crumbs on gently to coat.
Add oil to a large frying pan so it is 1cm deep. Heat over medium-high heat until oil is sizzling. Cook chicken, in batches, until just cooked through.
Pan fry sliced haloumi.
Prepare dressing: Combine honey, vinegar and cumin in a small bowl and whisk briskly. Whisk in olive oil and season with pepper.
Combine lettuce, tomatoes and onion in a serving bowl. Toss crumbed chicken and fried haloumi through salad, drizzle dressing and sprinkle sesame seeds over top and serve immediately.