Pre-heat the oven to 250°C.
Prepare the mayonnaise using the Extra Chef with the Whisk attachment (see recipe below). Set aside.
Using your hands, crush the corn flakes roughly in the That's a Bowl 3L.
Spread two-thirds of the mayonnaise over the chicken strips using a Basting Brush and place in the That's a Bowl 3L with the crushed corn flakes. Close and shake the bowl so that the chicken is fully covered.
Place the coated chicken strips side by side in the cover of the UltraPro. Cover with the base of the UltraPro and cook in the oven for 20 min.
Peel the onion, removing its outside layers, and chop in the Herb Chopper.
Add the tarragon/basil leaves and chop again. Add chopped mixture to the remaining mayonnaise, wholegrain mustard and heavy cream and then mix together using the Silicone Spatula.
Blend the sauce into the salad and mix well. Slice the tomatoes into halves.
Season the salad and distribute it in a small dish with tomatoes. Serve with 4 crispy chicken strips.
- 1 serving of Tupperware 5 minute mayonnaise* or 200 g mayonnaise
- 175 g corn flakes
- 2 chicken breast fillets
- 1 spring onion
- 4 sprigs of tarragon (or basil)
- 1 tsp wholegrain mustard
- 3 tbsp heavy cream
- 200 g lettuce
- 6 cherry tomatoes