Chicken Dippers & Sweet Potato Bites

• Meanwhile, thinly slice cucumber into rounds.
• Thinly slice tomato into wedges.

• Place your hand flat on top of chicken breast and 
slice through horizontally to make two thin steaks, 
then cut into 2cm strips.
• In a shallow bowl, combine the plain flour and 
a pinch of salt. In a second shallow bowl, whisk 
the egg. In a third shallow bowl, place panko
breadcrumbs. Dip chicken strips into the flour
mixture to coat, then into the egg and finally into 
the breadcrumbs. Set aside on a plate.
Little cooks: Help crumb the chicken! Use one hand for 
the wet ingredients and the other for the dry ingredients 
to avoid sticky fingers! Make sure to wash your hands 
well afterwards.

• Heat a large frying pan over medium-high heat with 
enough olive oil to coat the base.
• Cook crumbed chicken in batches, tossing 
occasionally, until golden and cooked through, 
5-6 minutes.
• Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the chicken does not stick 
to the pan.
TIP: Chicken is cooked through when it’s no longer pink 
inside. 

• In a medium bowl, combine mixed salad leaves, 
cucumber, tomato, balsamic vinaigrette dressing
and a drizzle of olive oil. Season to taste with salt
and pepper.
Little cooks: Take the lead by tossing the salad!