Crispy Chicken Salad

Steps

1. Preheat oven to 230°C. Bring a half full kettle to the boil. Line an oven tray with baking paper. Prepare ingredients. Toss all roasted vegetable ingredients (except almonds) on prepared tray, season and roast for about 25 minutes until vegetables are tender. Place in a large bowl and allow to cool slightly.
2. Prepare salad. Dice broccoli florets and stalk 1cm, roughly chop cos lettuce, dice tomato 1cm; finely chop parsley.
3. Pat chicken dry and season. Whisk egg in a bowl, add chicken and turn to coat. Shake off excess egg and place chicken on a plate. Sprinkle almond crumb over both sides of chicken and press down to stick.
4. Heat oil in a large, non-stick fry-pan on medium heat. Cook chicken for about 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, uncovered, to rest for 2-3 minutes before dicing into 2cm pieces.
5. While chicken cooks, place broccoli and a pinch of salt in a small, heat-proof bowl and cover with boiling water. Cover with a plate and leave 5-6 minutes, until tender. Drain, rinse under cold water and leave to drain well. Add to bowl with roasted vegetables, along with lettuce and tomato.
6. In a small bowl, mix together pomegranate dressing and sour cream. Add to large bowl with all salad ingredients. Toss to combine and season to taste.
7. TO SERVE pile roasted vegetable salad into bowls and top with crispy chicken. Garnish with parsley and serve with a lemon wedge to squeeze over.