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Hamelin Bay Salsa
with Crunchy Chicken & Asparagusby Trish of Belmont
My friend Claire and I made this up whilst camping with our families at hamelin Bay. It's really fresh, tasty and tangy and just goes great with the chicken. My kids really love the crunchiness and its a great easy recipe that they can help make.
Salsa Recipe
- Diced tomatoes
- Diced red capsicum
- Diced avacado
- Diced red onion
- Finely chopped fresh coriander
- Tin of corn kernals
- Left over lemon juice from your G&T's
Dice up all the ingredients for the salsa, toss together in a bowl with a couple of spoons of lemon juice.
Chicken recipe
- 2 chicken breasts
- Egg Whites
- Whole almonds
- Sesame seeds,
- Coriander seeds
- Cumin seeds
- Dried thyme
- Salt & pepper
- Fresh asparagus
Toast the almonds, sesame seeds, coriander & cumin seeds in a dry non-stick pan for a few minutes, stirring frequently. Toss all ingredients from pan into a food processor along with some sea salt & pepper and thyme. Whizz in the processor for few minutes until fine.
Coat the chicken in the lightly beaten egg white and then coat with the crunchy seedy mix.
Transfer chicken to a non-stick pan with some peanut oil and lightly fry the chicken, evenly on both sides. When cooked slice the chicken into pieces.
Serve the salsa on a plate and top with sliced chicken pieces and some steamed asparagus. Enjoy!!
