Romaine Salad with Crispy Chicken Strips
Preheat the oven to 180°C and line a large baking tray with non-stick paper. Place the chicken strips on a plate and add the plain flour and a big pinch of salt and pepper. Coat the chicken strips in the seasoned flour.
Crack the egg into a medium bowl and whisk with ½ cup water. Into another medium bowl, place the cornflake crumbs. One piece at a time, dip the chicken strips into the egg mixture and coat in cornflake crumbs. Place all of the crumbed chicken onto the prepared baking tray and into the oven. Cook for 12-15 minutes, or until cooked through.
Whilst the chicken is cooking, place the lettuce on a serving plate cut side up. Add the radish, onion and mint before drizzling with the half bottle of Beerenberg Ranch Dressing.
Slice each chicken strip into four pieces and place on top of the salad to serve.