Our recipes classified as Dairy Free are based on products that do not contain any dairy containing ingredients at the time of publishing, However, product ingredients can change so always double check labels.
Our recipes classified as Gluten Free are based on products that do not contain any added cereals containing gluten (gluten) or ingredients derived from gluten at the time of publishing, However, product ingredients can change so always double check labels.
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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
Preheat oven to 200°C (fan assisted). Line a baking tray with baking paper.
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.
Place cos or salad leaves on a serving platter. Top with cherry tomato halves, chopped cucumber, avocado and herbs.
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.