Slurpy salad recipe

Want the kids to eat their veg? Try this slurpy salad recipe. As making kids meals look a bit more exciting can help picky eaters tuck into new foods. While it might be a bit much to create a cartoon scene for every meal, maybe spirals and ribbons will do the trick.

Ingredients (serves 4)
2 chicken breasts cut into finger-width slices
2tbsp mango chutney (non-spicy)
8tbsp breadcrumbs
1 carrot, spiralized or shredded
⅓ cucumber, spiralized or shredded
1 Cos lettuce, sliced into thin ribbons
½tbsp mango chutney
1½tbsp olive oil
½tbsp red wine vinegar
Mango chutney to serve

Method

Heat the oven to 200°C /180°C fan. Put the chicken pieces in a bowl and toss with the mango chutney until all of the chicken is well-coated. Put the breadcrumbs in a bag, add the chicken pieces and shake the bag well so that each piece of chicken has a covering. Drizzle a little oil in the bottom of an oven tray, tip in the chicken and cook for 10-12 minutes. While the chicken cooks, make the salad.  Put the prepared veg into a large bowl. In a small bowl, beat together the mango chutney, oil and vinegar and season. Mix well then drizzle over the vegetables. Toss to cover the veg in dressing and divide between plates. Once this chicken is cooked, divide between the plates and serve with some extra chutney for dipping. Let the kids roll it all up in a wrap or serve with wedges. Note: You can freeze half of the chicken once its coated in breadcrumbs. When you’re ready to cook it, roast in an oiled tray in the oven at 200°C for 12-15 minutes.

Recipe courtesy of makemoreofsalad.com