2 Whole boneless skinless chicken breasts
2 tbsp frozen lemonade concentrate
2 tablespoons fresh lemon juice
mixed greens or lettuce
1/3 cup raisins
1 package ramen noodles (unflavored)

3/4 cup all purpose flour
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp fresh ground black pepper

Combine all ingredients and spread on a flat plate for dredging.

1 tbsp frozen lemonade concentrate
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp Dijon mustard
1 tbsp MySeeds Chia gel
2 tbsp white wine vinegar
1/2 cup extra virgin olive oil

Once the chicken has marinated, roll it in the chicken seasoning mixture until each piece is thoroughly coated. Pour vegetable oil into a wok (or skillet), and heat until tiny bubbles form at the bottom. When the oil is hot, carefully place in the dredged chicken pieces. Cook until crisp and brown on the exterior, about 1 minute, and turn with a spoon. Once the pieces are cooked, set aside on a paper towel to drain.

Prepare the lemon dressing...
To prepare the dressing, combine the thawed lemonade concentrate, mustard, lemon zest, white wine vinager, and MySeeds Chia gel in a bowl. Whisk until combined. Add the oil in small portions, whisking quickly. This helps break up the oil, and the chia gel will thicken the dressing.

Cook the ramen noodles according to the package directions, but don't use any flavorings. Cut the cucumber into thin strips. These will be placed on top of the salad at the end, to balance out the spicyness of the food.

To prepare the plates, place the mixed greens in a bed, and top them with the ramen noodles. Place the crispy chicken pieces on top of the noodles and sprinkle on some of the raisins. Place on the cucumber strips, and pour the dressing over the top.