Ready2Go Chicken Strips are paired with avocado and feta for this filling salad that doesn’t skimp on the luxury. Add a Creamy Garlic Dressing, made with Nola Original Mayonnaise, and you’ve got a winning dish!

Chicken, Avocado Feta Salad with Creamy Garlic Dressing

Recipe Yield | 1 x Main Course
Equipment | Stove, deep fryer
Cooking temperature | 180°C
Preparation time | 15 minutes
Cooking/setting time | 10 minutes

2 Chicken Tender Strip, sliced
1 Egg, boiled and quartered
1/4 Avocado, peeled and sliced
45g Feta, cubed
4 Cherry tomatoes, halved
70g Washed lettuce leaves, assorted
10g croutons
3 Toasted Sunflower seeds
Picked coriander and mint
15g Red onion, julienne
Microherbs to garnish

Garlic Dressing (makes 250ml)

250ml Nola Original
5g Roasted garlic, pureed
5ml Lemon juice, fresh

  • Deep fry the chicken Tender strip for 4-5 minutes until fully cooked.
  • Assemble the salad starting with the lettuce as a base. Layer the salad with the ingredients finishing with quartered boiled egg chicken strips and sliced avocado.
  • Garnish with microherbs and toasted sunflower seeds.
  • Dress salad with Garlic dressing or salad dressing of choice.
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