Ingredients:

• 1 whole cucumber
• 1 punnet cherry tomatoes
• Mixed salad leaves (your choice)
• 1 chicken breast 50g Mouse House Garlic & Chive cheddar, diced
• 50g plain flour (for coating)
• 1 egg (for coating)
• Salt and pepper, to season and dress
• Olive oil (for cooking and dressing)
• 1 tbsp balsamic vinegar
• 1 lemon (for squeezing over salad) 

Method:

1. Prepare the chicken coating:
   Season the flour with salt and pepper. Beat the egg in a bowl.
   
   
2. Coat the chicken:
   Dip the chicken breast first into the egg, then into the seasoned flour, coating evenly.
   
   
3. Cook the chicken:
   Heat olive oil in a pan over medium heat. Fry the chicken breast until both sides are golden and crisp. Remove from the pan.
   
   
4. Finish cooking: Transfer the chicken to an air fryer or oven, and cook at 200°C (400°F) for 20 minutes until cooked through.
   
   
5. Prepare the salad:
   While the chicken cooks, halve the cherry tomatoes and chop the cucumber into 2cm cubes. Toss these with your choice of salad leaves.
   
   
6. Dress the salad:
   Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
   
   
7. Add the cheese:
   Dice the garlic & chive cheddar and sprinkle over the salad.
   
   
8. Slice the chicken:
   Once cooked, slice the chicken breast into strips.
   
   
9. Serve:
   Arrange the salad in a bowl, top with chicken strips, and finish with a squeeze of fresh lemon juice for a bright, zesty finish.