Crispy Chicken Salad

Crispy Chicken Ranch Salad
Serves 4 Prep Time 20 minutes Cook Time 15-20 minutes


  • 300g chicken tenderloins
  • 1 cup Eta Thick & Creamy Mayonnaise
  • 1 cup panko breadcrumbs
  • 1 cos lettuce or ½ bag mixed salad leaves
  • ½ punnet cherry tomatoes, halved
  • ½ telegraph cucumber, cut in half lengthwise and sliced into 1cm pieces
  • 1 avocado, stone removed, peeled and chopped
  • Handful fresh Italian parsley leaves, torn
  • Handful fresh mint leaves, roughly chopped
  • Juice of ½ orange


  1. Preheat oven to 200°C (fan bake). Dip chicken tenderloins into half the measured Eta Thick & Creamy Mayonnaise and coat in panko crumbs. Place on a baking tray lined with baking paper. 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.
  2. Place cos or salad leaves on a serving platter. Top with cherry tomato halves, chopped cucumber, avocado and herbs.
  3. Mix the remaining Eta Thick & Creamy Mayonnaise with the juice of the orange. Place the cooked crumbed chicken on top of the salad and drizzle over the dressing. Serve.