Ritzy Chicken Nuggets & Capery Salad

This is my very favourite Nigella Lawson recipe. I have changed the salad a bit so it's more kid friendly. The chicken is just sooo tender and yummy. You will never have store bought nuggets again!  In Summer I serve this as written but in Winter I will add a Cauliflower Gratin as another side dish. Her original recipe is here:-
http://www.lifestylefood.com.au/recipes/1643/ritzy-chicken-nuggets-and-capery-salad

NUGGETS

2 x chicken breasts
1 cup Buttermilk
Spray Olive Oil
1 box 250g Ritz Crackers processed into crumbs (I use both packets inside)

Butterfly out the chicken breasts until thin and even. Slice into about 6 to 8 slices.

Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for at least 24 hours up to 48 hours.

Preheat the oven to 200 deg C.

Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Lay the crumb-coated chicken nuggets on a lined baking sheet and spray well with Olive Oil Spray. Bake for 20 minutes or until golden brown.

You can also Deep Fy them if you prefer.

SALAD
1 tablespoon Capers squished into a semi-paste (use the back of a large knife)
2 diced gherkins
2 tablespoons gherkin brine
2 tablespoons Olive Oil
2 tablespoons Dijonnaise (or 1TBS Dijon Must & 1TBS Mayo)
1 bag of mixed lettuce leaves
1 cucumber sliced
1 avocado diced
1 red capsicum finely sliced

Combine the capers, gherkin brine, olive oil & dijonnaise to form a dressing.

Combine the lettuce, diced gherkins, cucumber, avocado & capsicuim in a bowl. Toss through the dressing.