Name: Crispy Chicken Salad
Prep time: 20 min
Cook time: 20 min
Yield: Makes 4
Ingredients: 300g chicken tenderloins; 1 cup Eta Thick & Creamy Mayonnaise; 1 cup panko breadcrumbs (gluten free, optional); 1 cos lettuce or ½ bag mixed salad leaves; ½ punnet cherry tomatoes, halved; ½ 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

Gone are the days when a salad was just a side dish. Our Crispy Chicken Salad is a perfect meal for any occasion.

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Makes 4

Prep Time 20 minutes

Cook Time 15–20 minutes

Easy

Ingredients

300g chicken tenderloins

1 cup Eta Thick & Creamy Mayonnaise

1 cup panko breadcrumbs (gluten free, optional)

1 cos lettuce or ½ bag mixed salad leaves

½ punnet cherry tomatoes, halved

½ 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

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

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

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.

Step 3

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

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.