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This dish brings together juicy, oven-baked crispy chicken with a bright, herb-packed salad and a zesty lime vinaigrette. It’s light but satisfying, with plenty of texture from the crunchy coating and fresh cucumber, and a clean, citrus finish. The herbs add fragrance and colour, while the vinaigrette lifts the whole dish without feeling heavy. It’s ideal for lunch or dinner and works beautifully as a standalone meal.

Ingredients

Chicken

• 2 chicken breasts
• 1 cup panko breadcrumbs
• 1 egg, lightly beaten
• 1 tablespoon olive oil
• Salt and pepper

Salad

• 1 cup sliced cucumber
• 1 avocado, diced
• ½ red onion, thinly sliced
• ½ cup fresh mint leaves
• ½ cup coriander leaves

Vinaigrette

• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon soy sauce
• Salt and pepper

Method

Preheat the oven to 200°C. Line a tray with baking paper. Season the chicken with salt and pepper, dip in the beaten egg, then press into the panko crumbs until fully coated. Drizzle lightly with olive oil, place on the tray, and bake for 18–22 minutes or until golden and cooked through. Allow to rest, then slice.

Whisk the lime juice, olive oil, honey, soy sauce, salt, and pepper to make the vinaigrette.

In a large bowl, combine the cucumber, avocado, red onion, mint, and coriander. Add the sliced chicken and drizzle with the vinaigrette. Serve immediately.