Cranberry Chicken Salad

This salad is packed full of wonderful ingredients and flavours. The chicken, orange, crispy noodles and walnuts combined with the cranberry dressing make it the type of salad you would easily see on a café menu − and now we’ve made it easy for you to enjoy at home!

Serves 4
Prep Time 20 minutes
Cook Time 10 minutes

Dressing
½ cup Wattie’s Bit on the Side Cracker Cranberry Sauce
¼ cup olive oil
3 Tbsp lemon juice
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
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.