Herb-Crusted Chicken Nuggets with Cajun Chips, Salad and Yoghurt Mayo

Steps

1. oven to 230 °C. Line two oven trays with baking paper.
2. Toss all Cajun chip ingredients with a drizzle of olive oil on first prepared tray and season with salt and pepper. Roast for 20–25 minutes or until golden brown. Turn once during cooking. Pat chicken dry with paper towels and dice 3cm x 6cm.
3. Place seasoned flour in a clean, dry, bowl; beat egg with milk in a dish; place breadcrumbs, lemon zest and basil in a bowl. Coat chicken pieces first in flour, then egg/milk mixture, then lightly coat in crumbs, shaking off excess as you go.
4. Heat 1 tablespoon of oil in a non-stick, fry-pan on lowmedium heat. Fry chicken, in batches, for 2–3 minutes each side, until golden. Wipe out pan between batches, adding more oil as needed. Place on second tray and bake for 4–5 minutes, or until cooked through.
5. While chicken is cooking, prepare salad. Finely shred lettuce; slice tomato and cucumber. Toss together with spinach in a bowl.
6. In a bowl, combine all yoghurt mayo ingredients. Season to taste with salt and pepper.
7. divide Cajun chips and salad between plates. Serve herb-crusted chicken nuggets on the side with a dollop of yoghurt mayo. Squeeze over lemon juice just before serving (if desired).