Panko Dukkah Chicken Strips

We used our herby Green Dukkah with Panko crumbs to add crunch to shallow fried chicken strips. Drizzle with fresh lemon juice and pair with a crisp and delicious salad complete with our Kalamata olives for a wholesome meal. Who could resist?

Photographs and recipe by Michelle Ranson of perthfoodphotography.com & @localgoodnesswa

Crispy Chicken lightly spiced with Dukkah: Tastes as good as it looks!

Panko Dukkah Chicken Strips 

 Prep time 15 min    I Cooking time 15 min  I Serves 2 

Ingredients 

40g rocket leaves 

80g cherry tomatoes, halved 

10 Arthur’s Grove Kalamata Olives 

20g red onion, finely sliced 

½ avocado, diced 

3 rounded tbsp Arthur’s Grove Green Dukkah 

30g panko breadcrumbs 

salt and pepper 

6 tbsp Arthur’s Grove Extra Virgin Olive Oil 

350g chicken breast, cut in strips 

4 lemon slices or wedges 

Method  

Prepare the salad by tossing rocket, cherry tomatoes, olives, red onion and avocado together in a large bowl. Set aside in the fridge. Mix the dukkah, panko crumbs, salt and pepper together on a large plate. Coat the chicken in 1 tbsp of olive oil then in the crumb mix. Heat a large frying pan with 4 tbsp of olive oil and fry the chicken on a moderate heat until fully cooked and golden. Plate up the salad and chicken strips. Sprinkle any crunchy crumbs left at the bottom of the pan over the salad. Drizzle salad with olive oil and a squeeze of lemon.