Crispy Chicken Ranch Salad

Try our Crispy Chicken Ranch Salad - perfect for summer entertaining. Avocado, crispy chicken and Eta Thick & Creamy Mayonnaise! It’s a match made in heaven!

Preparation Time:
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  • 300g chicken tenderloins
  • 1 cup Eta Thick & Creamy Mayonnaise
  • 1 cup panko breadcrumbs
  • 1 cos lettuce or ½ bag mixed salad leaves
  • 1/2 punnet cherry tomatoes, halved
  • 1/2 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
Crispy Chicken Ranch Salad


  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.

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