Ingredients

• 1 x 250g punnet cherry tomatoes, halved
• 120g mixed salad leaves
• 1 small red onion, halved, thinly sliced
• 2 tablespoons olive oil
• 1 1/2 tablespoons fresh lemon juice
• Freshly ground black pepper
• 3 (about 450g) single chicken breast fillets
• 50g (1/3 cup) plain flour
• 1 1/2 teaspoons chilli powder
• 2 teaspoons garlic powder
• Pinch of salt
• Vegetable oil, for shallow frying
• 1 1/2 tablespoons sea salt flakes

Method

• Step 1 Combine tomato, salad leaves and onion in a bowl. Whisk olive oil and lemon juice in a jug. Season with pepper. Drizzle dressing over salad mixture and toss until well coated. Place in a serving bowl.
• Step 2 Slice the chicken across the grain into 2cm-thick strips. Combine flour, chilli powder, garlic powder and salt in a bowl. Add the chicken and toss until well coated. Shake off any excess.
• Step 3 Heat enough vegetable oil in a heavy-based frying pan over medium-high heat to reach a depth of 1.5cm. Add one-third of the chicken and cook for 1-2 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining chicken, adding and reheating oil between batches.
• Step 4 To serve, arrange chicken over salad and sprinkle with sea salt flakes.