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Crispy chicken salad

Prep

15-30 mins

Total

35 MIN

Servings

4 Servings

Crispy chicken salad

Ingredients

  • 300

    g

    Chicken tenderloins

  • 1

    cup

    Eta thick & creamy mayonnaise

  • 1

    cup

    Panko breadcrumbs (gluten free, optional)

  • 1

    Cos lettuce or ½ bag mixed salad leaves

  • 1/2

    Punnet cherry tomatoes, halved

  • 1/2

    Telegraph cucumber, cut in half lengthwise and sliced into 1 cm pieces

  • 1

    Avocado, stone removed, peeled and chopped

  • -

    Handful of fresh Italian parsley leaves, torn

  • -

    Handful of fresh mint leaves, roughly chopped

  • -

    Juice of ½ orange

Instructions

  1. Step 1

    Preheat oven to 200°C (fan assisted). Line a baking tray with baking paper.

  2. Step 2

    Dip chicken tenderloins into ½ cup of the Eta Thick & Creamy Mayonnaise and coat in panko crumbs. Place on the baking tray. Drizzle over a little olive oil. Cook for 15-20 minutes or until chicken is cooked. Turn the chicken halfway through the cook time. Set aside to cool while preparing the salad.

  3. Step 3

    Place cos or salad leaves on a serving platter. Top with cherry tomato halves, chopped cucumber, avocado and herbs.

  4. Step 4

    Mix the remaining ½ cup of Eta Thick & Creamy Mayonnaise with the orange juice. Place the cooled crumbed chicken on top of the salad and drizzle over the dressing. Serve.

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