Chicken & Waffle
with tossed salad
The quantities provided above are averages only.
Ingredients
1 unit(s)
Waffles
(Contains: Barley, Cereals containing gluten, Egg, Milk, Soya, Wheat May be present: Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Sesame, Spelt (wheat))
320 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Gochujang Paste
(Contains: Soya)
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
120 grams
Salad Leaves
1 unit(s)
Carrot
30 grams
Maple Syrup
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Sulphites, Wheat, Barley, Celery, Milk, Mustard, Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
1 unit(s)
Egg
to taste
Butter
Nutrition Values
Utensils
Cooking steps
Preheat the oven to 220°C/200°C fan/gas mark 7 for the waffle.
TIP: If you prefer, you can warm the waffles in a toaster.
Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Toss with the peri peri spice mix.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Crack 1 egg (per 2P) into a medium bowl and whisk. Add the breadcrumbs to another bowl and seasonwith salt and pepper. Dip the chicken into the egg and then the breadcrumbs, ensuring it is completely coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Place a large pan over high heat and add enough oil to cover the base. Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
While the chicken cooks, trim the salad leaves, then thinly slice or tear into bite-sized pieces.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Just before serving toss the salad leaves and carrot with half the ranch sauce. Season to taste with salt and pepper.
Meanwhile, place a small pot over medium-high heat with a knob of butter. Add the gochujang and maple syrup and allow to warm through.
Pop the waffles onto a baking tray and into the oven to warm through, 1-2 mins.
Halve each waffle (per 2P) and divide between plates and top with the crumbed chicken. Drizzle over the warm hot sauce and remaining ranch sauce. Serve the tossed salad by the side.
