Honey mustard chicken chopped salad

1. Place chicken mini fillets on a baking tray in a pre-heated oven at 200°C, Gas Mark 6 and cook for 10-12 minutes. Turn halfway through cooking. Alternatively fry in hot oil at 180°C for 3-4 minutes, drain well before serving.
2. Once the strips are slightly cool, chop into bite-size pieces.
3. To assemble the salad, add the chopped romaine greens, the cherry tomatoes, the sliced almonds, and the coriander to a large bowl, and drizzle in some of the dressing; toss to evenly coat, then divide equally among 4 plates, and top with some of the crispy chicken, drizzled with a little extra dressing, if desired.

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