Crispy Chicken Salad
| Serves 4
|| Prep Time 20 minutes
|| Cook Time 15–20 minutes
|| Easy As
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.