How to make it

  • Cut the chicken breast into super-thin strips of roughly the same size. Lightly whisk the egg white in a medium-sized bowl.
  • In another bowl, combine the polenta, parmesan and cayenne pepper.
  • Dip each chicken strip, first in the egg white and then in the polenta mixture until well covered. Set aside on a large plate.
  • When all the chicken strips are coated, heat the oil in a non-stick frying pan.
  • Cook the chicken for seven minutes on each side, over a medium high heat, until it is cooked through and the outside is crispy and golden. Season to taste.
  • While the chicken is cooking, use a mandolin (I like using the 'julienne' setting for the celeriac) to thinly slice all the vegetables into a big bowl.
  • If you don't have a mandolin, you can cut it by hand with a sharp knife but it will take around 10 minutes.
  • Once all the vegetables are cut into thin slices, pour in the yoghurt and the vinegar and toss thoroughly.
  • Season well and serve with the crispy chicken, a sprinkling of cayenne and some lemon or lime wedges for those who fancy a bit of an edge.

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