Easy As Smokey Fried Chicken & Creamy Salad

Ingredients

• 800g chicken thigh, 2cm chunks
• 2 bags green beans
• 2 heads cos lettuce
• 2 celery stalks
• 2 lemons
• Kiwi spice blend (replaces sachet): 1 Tbsp smoked paprika + 1 1/2 tsp garlic powder + 1 1/2 tsp onion powder + salt + pepper — staple
• 6 tbsp cornflour
• 3 tbsp plain flour — staple
• 8 tbsp garlic aioli
• 1 jar chargrilled capsicum relish (use about 2/3 of the jar)

Method

1. Trim beans (thirds), chop cos, slice celery, cut lemon wedges. Toss chicken with spice blend + oil.
2. Add cornflour + flour to chicken, toss. Fry chicken + beans in enough hot oil to coat the pan, tossing, in THREE batches, 5-6 min each; drain on paper towel.
3. Salad: cos + celery + aioli + lemon squeeze + oil (biggest bowl you have).
4. Plate salad, chicken + beans on top, relish spooned over, lemon wedges.

Notes

Serves 4 (cook once, eat two days). Protein-first portioning: meat set to 800g per 4 serves to land ~43g protein/serve (house rule). Thigh is up 60%, so the coating, spice blend and aioli are scaled ~1.5x and the chicken fries in three batches — crowding is what kills the crust. Est ~685cal/serve; original HF 562cal/32g. Judgment call: relish stays at ONE jar — a standard jar comfortably covers four plates, so use roughly two-thirds of it rather than buying two. Veg/staples sweep: veg coverage already fine (2 bags green beans + 2 cos + celery ≈ 200g/serve) and the only pack is a single-ingredient bean bag, which stays. Garlic aioli carries a pregnancy-safe swap; lemons and cornflour lost their "staple" markers (the plain flour keeps its own line and stays a staple).