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CHICKEN, AVOCADO& FETA SALAD
Prep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
- 2 Ready2Go Chicken Tenderstrips,
sliced
1 egg, boiled & quartered
1/4 avocado, peeled & sliced
45g feta, cubed
4 cherry tomatoes, halved
70g assorted lettuce leaves, washed
10g croutons
coriander & mint, picked
15g red onion, julienne
3g toasted sunflower seeds
micro-herbs to garnish
FOR THE GARLIC DRESSING
(MAKES 500ML):
250ml NOLA Original
5g roasted garlic, pureed
5ml lemon juice, freshy squeezed
Directions
- Combine all the dressing ingredients and season to
taste.
Deep fry the chicken tenderstrips for 4-5 minutes until
fully cooked.
Assemble the salad starting with the lettuce as a base.
Layer the salad with the remaining ingredients finishing
with quartered boiled egg, chicken strips and sliced
avocado.
Garnish with micro-herbs and toasted sunflower seeds.
Dress salad with garlic dressing or salad dressing of
choice.
Notes
- you’r welcome
