Name: Chicken Finger Salad
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 2 large eggs; ½ cup (120 ml) extra-virgin olive oil, plus additional for frying; 1 tablespoon red wine vinegar; ½ cup (120 ml) lemon juice (from 3 lemons); 1 cup (120 g) gluten-free breadcrumbs; 1 pound 4 ounces (170 g) boneless, skinless chicken thighs, cut lengthwise into 1-inch (2.5 cm) strips; ½ head Bibb lettuce; ¼ cup (30 g) cornstarch; 1 red bell pepper, seeded and cut into ¾-inch (2 cm) strips; 1½ tablespoons kosher salt, plus additional to taste; 2 large Haas avocados; 1½ cups (150 g) hand-crushed cornflakes; 3 Persian cucumbers, peeled and sliced into ¼-inch-thick discs

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

This is one of those things that I came up with for when I want to make a meal for the girls that is relatively healthy, and I need to hold out a metaphoric carrot to something they enjoy—chicken fingers—to draw them in. This recipe is also gluten-free and free of dairy. (I like to save my wheat consumption for really good pasta, so I try to cook with non-wheat products elsewhere when I can.) I based the salad around produce my kids love—red bell peppers, cucumber, and avocado—to minimize a