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Crispy Chicken Ranch Salad

Crispy Chicken Ranch Salad

Gone are the days when a salad was just a side dish. Our Crispy Chicken Salad is a perfect meal for any occasion.

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Preparation Time:
20 minutes
Cooking Time:
15–20 minutes


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
1/2 punnet cherry tomatoes, halved
1/2 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
Crispy Chicken Ranch Salad


  • 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.
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