• Line a baking sheet with parchment paper. Preheat oven to 375°F (190°C/gas mark 5).

To make the chicken:

• In a shallow bowl, whisk together flour, salt & pepper. In a separate shallow bowl, whisk eggs & sauce together. Pour cornflake crumbs into another separate shallow bowl or put them on a piece of waxed paper (that’s what I do to save on washing up). Toss the chicken in the flour mixture. Coat each piece in the egg mixture, letting the excess egg drip into the bowl. Press each piece of chicken into the crumbs. Place in a single layer on the prepared baking sheet. Spray each piece with cooking spray or olive oil. Bake for 20 to 25 minutes or until chicken is cooked.

To make the dressing:

• In a small bowl, whisk together all the ingredients until well combined, adding a little more water or lime juice if the dressing is too thick; you want it about honey consistency.

To make the salad:

• Toss lettuce, cabbage, carrot, green onion & cilantro together in a medium bowl. Drizzle with about half the dressing & lightly toss. Divide salad between four shallow bowls or plates. Slice the chicken & add to the top of the salad. Drizzle with remaining dressing. Sprinkle with peanuts. Serve with lime wedges if desired. Serves 4.