Crispy Chicken Ranch Salad
| Serves 4
|| Prep Time 20 minutes
|| Cook Time 15-20 minutes
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
- 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.
- Place cos or salad leaves on a serving platter. Top with cherry tomato halves, chopped cucumber, avocado and herbs.
- 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.