Mexican salad with breaded Chicken Chunks

Mexican salad with breaded Chicken Chunks
Serves 4


Breaded Chicken Chunks:
2 packs vegetarian Chicken Chunks
1 bag tortilla chips
all-purpose flour

1 head iceberg lettuce
2 spring onions, sliced finely
1 red bell pepper, sliced in strips
1 avocado
1 small can kidney beans, drained
1 small can corn, drained

1 dl oil
0,5 dl vinegar
1 tl mustard
1 tl palm sugar
½ chopped chili (optional)
pinch of cumin
salt and pepper

handful fresh chopped coriander

Preheat the oven to 200C / 390F. Grind ¾ of the tortilla chips in a food processor or mortar and pestle. Do not grind too finely, so as to keep the bite. Mix water and flour to a batter of yogurt-consistency. Fill one deep plate with the crumbs and another one with the batter. Dip the Chicken Chunks in the batter to coat on all sides, then do the same with the tortilla crumbs. Place the Chicken Chunks on a baking tray that is covered with baking paper. Bake for 10 minutes; turn after 5 minutes.

Tear the iceberg lettuce in pieces into a bowl and mix in the rest of the salad ingredients.

Whisk together all ingredients for the dressing. Drizzle over the salad and add  the Chicken Chunks. Garnish with leftover tortilla chips and sprinkle with chopped coriander.