Lupin Crumbed Chicken Strips with Kale Slaw & Dijon Honey Mustard

Prepare Chicken & Crumb:

Preheat oven to 200°C. Pat dry chicken with paper towel. Cut chicken into 1½ cm thick strips then lightly season with salt. In a large shallow bowl, whisk together egg (or a few tablespoons of melted butter; microwaving for 10 seconds at a time until melted) with salt and pepper. In a separate large shallow bowl or plate, combine lupin flakes and spice mix.

Crumb & Bake Chicken:

Dip chicken into the egg (or melted butter), turning to coat, then remove, allowing excess drip off. Transfer to lupin mixture, turning to coat and pressing to adhere. Shake off any excess. On a lined baking tray, arrange crumbed chicken in a single layer. Bake until crust is golden and chicken is cooked through and no longer pink, about 12 to 14 minutes, flipping halfway through.

Prepare Slaw Ingredients & Toast Almonds:

Wash the fresh produce. De-stem kale and thinly slice 2 mm thick. Peel and grate carrot (using a box grater). Thinly slice celery on a slight angle. Trim and discard the root ends off the spring onion; thinly slice. Heat a pan over medium heat and add almonds, toasting for 1-2 minutes until lightly browned. Remove pan and set aside.

Dress Slaw:

In a large bowl, combine kale, carrot, celery and spring onion with Greek yoghurt. Season with salt and pepper and mix well. Garnish slaw with toasted almonds.

You Plate It:

Divide kale slaw and chicken fingers evenly between plates. Serve with honey mustard alongside for dipping. Season with salt and pepper as needed. Enjoy!