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Ingredients

  • 300g chicken tenderloins
  • 1 cup Eta Creamy Ranch Mayo
  • 1 cup panko breadcrumbs
  • 1 cos lettuce or ½ bag mixed salad leaves
  • ½ punnet cherry tomatoes, halved
  • ½ telegraph cucumber, cut in half lengthwise and sliced into 1cm pieces
  • 1 avocado, stone removed, peeled and chopped
  • Handful fresh Italian parsley leaves, torn
  • Handful fresh mint leaves, roughly chopped
  • Juice of ½ orange

Method

  1. Preheat oven to 200°C (fan bake). Dip chicken tenderloins into half the measured Eta Creamy Ranch Mayo and coat in panko crumbs. Place on a baking tray lined with baking paper. 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.
  2. Place cos or salad leaves on a serving platter. Top with cherry tomato halves, chopped cucumber, avocado and herbs.
  3. Mix the remaining Eta Creamy Ranch Mayo with the juice of the orange. Place the cooked crumbed chicken on top of the salad and drizzle over the dressing. Serve.

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