Fresh and Healthy Mexican Crumbed Chicken Strips with a Crunchy Corn Salad

SERVES 4 PREP 30 Mins COOK 15 Mins Medium

When you’re looking for something a bit different, this chicken salad is a real winner. Combined with classic barbequed corn, you can’t go wrong!


Crumbed chicken strips

-     2 chicken breasts, skin removed and cut into long strips

-     ½ cup coconut flour (or plain flour)

-     ½ teaspoon smoked paprika

-     ½ teaspoon ground cumin

-     2 eggs, lightly whisked

-     1 cup grated parmesan cheese

-     2 cup breadcrumbs (fresh or panko)

-     Good pinch of salt

-     ¼ cup coconut oil (vegetable oil substitute)

Crispy, crunchy, sweet and corny salad

-     3 corn cobs, husk removed

-     ½ red onion, finely sliced

-     4 roma tomatoes, roughly chopped

-     1 large ripe avocado, peeled, cored and roughly chopped

-     1 red capsicum, finely sliced

-     1 jalapeno chilli, finely diced

-     1 Bunch of asparagus

-     Small bunch baby spinach leaves

-     Small bunch of coriander leaves, roughly chopped

-     Pinch of salt and pepper

-     2 tablespoons olive oil

-     Juice of 2 limes

-     80g feta cheese to serve


Crumbed chicken strips

Grab yourself 3 medium sized bowls. Add coconut flour, paprika and cumin to one, lightly whisked eggs to the second and parmesan, breadcrumbs and salt to the third.

Place a large frying pan onto medium-high heat. Add coconut oil to warm up.

Place chicken strips into coconut flour, then egg, then breadcrumbs, shaking off excess after each one. Press breadcrumbs into chicken firmly to ensure it’s stuck, then place into frying pan. There should be a slight sizzle. If not, wait another minute.

Cook for 3-4 minutes on each side, then remove and place directly onto paper towel to absorb any excess oil. Season with salt and let rest for 2 minutes before serving. 

Crispy, crunchy, sweet and corny salad

Place a large saucepan onto high heat. ½ fill with water and bring to the boil. Add corn and boil for 3 minutes. Remove corn onto paper towel and let any excess moisture absorb. Place dry corn directly onto the gas flame on your stove or place under a hot grill. Lightly char the outside of the corn. Remove and set aside to cool.

Cut the asparagus into 4cm long pieces and blanch in boiling water for 2 mins. Leave to cool. 

While corn is cooling, grab a large bowl and add the onion, tomato, avocado, capsicum, jalapeno, spinach leaves and coriander leaves. Season with salt, pepper, olive oil and lime juice, then give it a good mix. Add the Asparagus once it's cooled. 

Cut kernels off the corn cob and add to salad and mix again. Top with crumbled feta cheese and serve.


These chicken strips are great for sharing, cooking for parties and perfect for lunches. They’re full of flavour and very versatile. I often make 5 times this amount and freeze them before they are cooked, that way, when I’m time poor, I can just put them straight from the freezer, onto the frying pan and a meal is done in 10 minutes. 

Coconut products are far healthier for you and are now readily available in supermarkets. Prices are beginning to drop now that it has become so popular, so be sure to give it a try next time for a healthy alternative.

For a crunchier, crispier coating, double dip the chicken. Once you have placed it into the breadcrumb mixture, put it back into the egg and then breadcrumb again. Double coat, double crunch. 

If you want this salad for a vegetarian meal on its own, add 1 can rinsed red kidney beans.

If you want to store this salad, remove the olive oil and lime juice until serving. 

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