Chicken Goujon & Salad

Chicken Goujon & Salad

Changing attitudes to our children’s diets

I recently had a chat with a younger member of my family – Laura.  She has a Post Graduate Degree in Nutrition and Dietetics, and has previously worked as a dietician, specifically helping adults with obesity, who were undergoing surgery.

As a young 21st Century mother, I was interested in Laura’s attitude towards food whilst bringing up her two young children aged 5 and 3 years old.

In her work she had come across people whose problems with over-eating has started in childhood.  Many of them sighting ‘you have to finish everything on your plate before you leave the table’, as a start to their eating too much.  Their parents probably having memories of the scarcity of food during the Second World War.

With this in mind, Laura doesn’t make her children finish everything on their plate.  They are learning appetite regulation, by knowing when they are full, so they are allowed to leave food on their plates.  Of course she doesn’t like food waste, so gives them smaller portions.

When it comes to treats, they are not completely banned but are reserved for going out to restaurants or parties.  Laura also encourages the children to cook and bake at home with Saturday night being home-made pizza night.

Laura’s particular ‘bug bear’ is sugary, fizzy drinks, therefore the children rarely have them.  They mostly drink water and milk, occasionally having sugar-free squash and fruit juices when going out.

What a positive way to bring up young children, I wish I has been a bit more like Laura when my kids were growing up.

The recipe I have chosen this time is one of Smart Raspberry’s party dishes.  Chicken goujons demonstrates to children what raw food looks like, how it can be prepared and cooked. Kids love bashing up the cornflakes.  This is a very versatile dish which can be eaten hot at tea-time, or cold at a picnic or for lunch at school.  Just remember to pop a cool pouch into the lunch bag as well, to keep the goujons cold.  How appealing will they look served on salad accompanied with a little pot of the dressing.

Chicken Goujons and Salad 


Makes 2 portions 

1 chicken breast, cut into strips 

plain flour, seasoned 

1 egg, beaten 

50g cornflakes 

2 tablespoons sunflower oil 


cucumber, chopped 

cherry tomatoes 

2 tablespoons extra virgin olive oil 

1 tablespoon white wine vinegar 

½ teaspoon honey 

¼ teaspoon mustard 


  1. Pre-heat oven to fan 160C/ conventional 180C/gas mark 4. 
  2. Place the cornflakes into a plastic bag and bash up with a rolling pin. 
  3. Arrange the cornflakes, egg and flour in separate bowls. Dip the chicken breast into the flour, then the egg and finally the breadcrumbs.  
  4. Brush both sides of the chicken goujons with oil, transfer to a baking tray and cook for 20 minutes until cooked through.   
  5. To make the salad dressing; combine the olive oil, vinegar, honey and mustard and whisk well to combine. 
  6. Place the chicken goujons on a bed of lettuce, cucumber and cherry tomatoes. 

| Melinda Johnston

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