Crispy Chicken with Mangetout and Sweetcorn Salad

Instructions

1. 1

   Preheat your oven to 200°C (400°F) or the temperature specified on the breaded chicken packaging.

2. 2

   Place the breaded chicken on a baking tray and cook according to the package instructions, usually for about 20-25 minutes, or until golden brown and crispy.

3. 3

   While the chicken is cooking, bring a pot of water to a boil. Blanch the mangetout and baby sweetcorn for 2-3 minutes until they are bright in color but still crisp. Drain and rinse with cold water to stop the cooking process.

4. 4

   Slice the blanched baby sweetcorn into bite-sized pieces if they are too large.

5. 5

   In a salad bowl, combine the blanched mangetout and baby sweetcorn.

6. 6

   Once the chicken is cooked and has a crispy exterior, remove it from the oven and let it rest for a couple of minutes.

7. 7

   Slice the chicken into strips or bite-sized pieces and add it to the salad bowl.

8. 8

   Toss the salad gently to mix the ingredients.

9. 9

   Serve the Crispy Chicken with Mangetout and Sweetcorn Salad immediately while the chicken is still warm.