Battered chicken salad and black beans

Prepare the ingredients: Cut the onion pen; carrot cut into large pieces; wash green leaves; Cut the tomatoes into small cubes; laminating the avocado; cut the scallions into thin slices; chop the cilantro and scallions fine; olive oil split in 3 parts: a will to make granola, another will go for chicken and another for mustard dressing; squeeze lemon juice.

Soak the white beans overnight in plenty of water (4 cups water to one cup of white beans). At the next day strain the water. In a pan with oil, fry the onion and carrot. Cook five minutes and add water, bay leaf, baking soda and white beans. Cook for 40 minutes at medium heat until soft. Remove and strain.

To make the granola: In a frying pan to heat olive oil intended for this. Add pumpkin seeds, sunflower and sesame toast slightly. Add the remaining ingredients (oats, 1/4 butter, bread crumbs, onion powder, 1/3 of cilantro, half of oregano, basil, thyme, salt and pepper) and roast for about three minutes until absorb the oil and butter. Golden brown and season.

For the chicken: mix the breadcrumbs with the remaining dry oregano, granola nuts and set aside. Divide each chicken breast into two so that they are two steaks 0.5 cm thick for each breast.

Season the fillets with flour and egg and then mix and granola bread crumbs. Go through egg and breadcrumbs mixed with granola if a thicker crust on the chicken wants. Book so far to assemble the salad.

For mustard dressing: In a bowl put honey with balsamic and mustard. Beat with a fork to mix well. Add olive oil intended for this slowly while beating to a homogeneous mixture.

For yoghurt dressing: mix the ingredients (yogurt, lemon juice, chives, salt and pepper) and set aside.

Putting heat a skillet with oil destined chicken and remaining butter, once hot brown the chicken on both sides. Remove and cut into strips.

Seasoning mix leaves with honey mustard, salt and pepper and put in two separate containers. Chopped chives on top have, cilantro, scallions and center yoghurt sauce. On the sides sort chicken, avocado, tomatoes and white beans. Bathe the chicken and serve with sweet and sour sauce.

Jesus and Tere Gutierrez. Adapted. Photography: Catalina Riutort