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- Dressing
- ½ cup Wattie’s Bit on the Side Cracker Cranberry Sauce
- ¼ cup olive oil
- 3 Tbsp lemon juice
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- 400 g skinless chicken breast, cut into strips
- 1 Tbsp olive oil
- 1 clove garlic, crushed
- 1 tsp finely grated lemon zest
- 1 tsp dried Italian herbs or dried oregano
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- To Serve
- 120 g bag salad greens
- 1 orange, peeled and cut into segments
- 1 avocado, stone removed, peeled and sliced
- ¼ cup walnuts, toasted
- ½ cup crispy noodles
- To make the dressing, combine the Wattie’s Bit on the Side Cracker Cranberry Sauce, olive oil and lemon juice in a screw top jar. Shake and season to taste.
- Combine the chicken, olive oil, garlic, lemon zest and Italian herbs or oregano. Heat a dash of oil in a frying pan and cook the chicken over high heat for 4 to 5 minutes, until it is golden and cooked through. Remove from the pan and allow to cool.
- Place the salad greens on a large platter or in a large bowl with the chicken, orange segments, avocado slices, walnuts and crispy noodles.
- Add the dressing and toss gently to combine.
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