• 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
  1. Preheat oven to 200°C (fan assisted). Line a baking tray with baking paper.
  2. 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.
  3. Place cos or salad leaves on a serving platter. Top with cherry tomato halves, chopped cucumber, avocado and herbs.
  4. 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.

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8 Ratings

Reviews (8)

Charmaine's Review | Rating

Super easy and so yummy. First time my kids have sat down and enjoyed a meal in ages

Rylee Fraser's Rating
Rosie Twamley's Review | Rating

So good!

Joanne's Review | Rating

Husband, kids and I really enjoyed it. Will definitely make it again.

Michelle Atkinson's Review | Rating

Delicious! Add some seasoning to panko crumbs for extra taste

Tania Greenhalgh's Rating
Denise's Review | Rating

Yum. This was fast and easy to create so saved me money as I could eat a healthy dinner instead of grabbing a takeaway. Also, if you have salad veges in the garden, you can save even more. I took leftovers for my lunch today and my colleagues had lunch envy.

Ele Achti's Rating