Shortly I was on a trip, coming home and at the airport I stumbled over a salad with chicken nuggets. Instantly I had a major craving for this, but – typical airport – they priced the salad super high and I just thought to myself: Oh well, then I know what’s on my menu the next week! And here we are! And I wanted to make a slightly different version of the chicken nuggets and prepared them with oatmeal-breading instead or “normal” breading. Well actually I did both! Haha!Ingredients for 2
For the salad:
150g lambs lettuce (or other salad)
1 avocado (optional)

For the chicken:
300g chicken filets (nice nuggets, see picture)
1 egg
Approx. 3 tablespoons flour
1 teaspoon paprika (spice)
Salt & (lemon) pepper to taste
4-6 tablespoons oatmeal (alternatively: bread crumbs)
Sunflower oil to fry the chicken

For the dressing:
1 teaspoon Dijon mustard with Honey (au Miel)
2 teaspoon Dijon mustard
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
Salt & pepper
Just add more of the ratio if you need additional dressing.

Directions
Wash and dry the lambs lettuce. Peel the avocado and and slice. Set aside.

Prepare the dressing, by whisking the ingredients above together.

Cut the chicken (either you have bought cut or cut yourself into nice nuggets). Mix flour and spices together in a flat bowl. In a second flat bowl, mix the egg . In a third bowl, pour the outmeal. Now take each chicken bit and first roll in the flour mix, then in the egg mix until nicely covered. Last roll in oatmeal and set aside. Repeat with the other bits.

Meanwhile heat the oil in a pan and then fry the chucken stick until golden brown from all sides.

Mix the salad with the dressing. Place the avocado and fried chicken nuggets on top. Enjoy!

Alternative with bread crumbs instead of oatmeal: