This yummy Asian-inspired dish is budget-friendly, perfect for summer and (obviously) delicious.

SERVES 4

INGREDIENTS
For the dressing
½ cup vegetable oil
½ cup olive oil
¼ cup sesame oil
¼ cup soy sauce
¼ cup honey, melted
¾ cup lemon juice
For the salad
400g skinless chicken breast fillet, cut into thick strips
1 egg, lightly beaten
¼ cup milk
½ cup flour
½ cup sesame seeds
Salt and pepper
Vegetable oil, to shallow-fry
180g mixed salad leaves
½ cucumber, cut into matchsticks

METHOD
For the dressing
1. Pour all the dressing ingredients into a large jar and shake vigorously until well combined.
For the salad
1. Place the chicken and ⅓ of the dressing in a glass bowl. Cover with cling film and allow to marinate in the fridge for at least two hours (or overnight, if possible).
2. Mix the egg and milk in a shallow bowl.
3. Combine the flour and sesame seeds in another bowl and season well.
4. Dip each chicken strip into the milk mixture, then coat in the flour and sesame seed mixture.
5. Shallow-fry the chicken strips for about 4 minutes, until crunchy and cooked through. Transfer to paper towels to drain.
6. Arrange the mixed salad leaves, cucumber and crunchy chicken strips on a plate and drizzle with salad dressing before serving.