Crispy Almond Chicken + Miso Salad


Plenish chef, Josephine O’Hare has created the ultimate healthy alternative to fried chicken. Perfect for salad and BBQ season they have an almond base, are light and completely gluten and dairy-free!

The chicken breast strips are coated in a blend of ground almonds, sesame seeds and polenta for a crispy, nutty, tasty exterior. The perfect addition of protein and healthy fats for a simple salad.



This recipe serves 4 people.



For toasted Almond & Miso Sauce:

1 cup blanched almonds

3/4s cup Plenish almond milk

1-2 red chillies

2 teaspoons miso paste

2 teaspoons soy sauce

1 teaspoon rice vinegar


For the chicken:

3-4 medium chicken breasts

2 eggs

½ cup ground almonds

¼ cup polenta, plus extra for dusting

3 tablespoons sesame seeds

pinch of sea salt

chilli powder

oil for frying – vegetable, coconut, sesame, or a combination


For the salad:

2 baby gem lettuce

6 salad onions

small bunch coriander

½ cucumber

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon rice vinegar

2 limes



For toasted Almond & Miso Sauce:

Preheat the oven to 200 degrees. Scatter the blanched almonds on a baking tray and toast in the oven for 5 minutes, or until golden and smelling delicious.

Once cooled add the almonds along with the almond milk, miso paste, soy sauce, chilli and rice vinegar to a high-power blender, and blend on a high power until smooth and creamy.


For the chicken:

Cut each chicken breast into strips. Lie some cling film, tin foil or baking paper on the work surface, and sprinkle the chicken lightly with a fine dusting of polenta then season with salt and pepper.

In a large, shallow container mix the ground almonds, polenta, sesame seeds, seasoning and chilli powder. If you have other favourite ground spices feel free to include these!

Now whisk the two eggs in a separate mixing bowl.

Dip each chicken strip into the egg mix, shaking off the excess, and then into the coating mix. Roll and shake the chicken in the coating mix, ensuring an even covering; again, shake off any excess crumb, and return the goujon to the lined work surface. Repeat on all strips of chicken.

Heat a few tablespoons of oil in a large frying pan. You will probably have to cook the chicken in two batches. Cook each goujon for 3-4 minutes on both sides, until golden and crispy all over and firm to the touch.

Finely slice the chillies and add to the frying pan. Fry for a few minutes until the colour darkens a little, they will firm up and become crispy as they cool. Transfer them one by one onto a sheet of kitchen roll. Allow them to cool slightly.


For the salad:

Mix the oils, vinegar, and the juice of ½ a lime in a mixing bowl. Finely slice the cucumber and spring onions, and chop the coriander; add these to the dressing and toss well to coat. This part can be prepped a little in advance if needs be as the onions and cucumber will soften and marinate nicely in the acidity of the lime and vinegar. Break the baby gem lettuce down into leaves and add these to the pickling cucumber and onions, and toss well.

Spread a spoonful or two of the toasted almond sauce on each plate, add a few handfuls of the salad, and several goujons. Cut the remaining limes into wedges and serve on the side, along with a bowl of any extra dip, and top everything with the crispy-fried chilli rings.


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