Chicken & Bacon Salad with Ranch
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Ingredients
- 700g chicken tenderloins
- Olive oil for cooking
- 1 tablespoon Dude Ranch
- 1 teaspoon Man Grind Flakes
Ranch Dressing
- ¼ cup mayo
- ¼ cup natural Greek yoghurt
- 2 tablespoons Dude Ranch
- 1 tablespoon lemon juice
Salad
- 250g bacon
- 4 vine tomatoes
- 1 avocado
- 1 cucumber
- 100g watercress or baby spinach
- 1/3 cup roasted cashews
Directions
- Preheat the oven to 180°C fan bake.
- For the chicken, drizzle with olive oil and toss in the Dude Ranch and Man Grind Flakes. Pan-fry until golden on both sides then pop into the oven for 10 minutes to finish cooking. Set aside to cool, then slice.
- Arrange the bacon on a baking tray and bake until crispy, about 12 minutes.
For the dressing, place the ingredients in a bowl and mix to combine.
- Roughly chop the tomato, avocado and bacon into large pieces. Cut the cucumber in half lengthways then slice into half moons.
To build the salad, take one-third of the greens and spread on a large platter, then take a third each of the tomato, avocado, cucumber, chicken, bacon and cashews and scatter over the greens.
Drizzle with some of the ranch dressing. Repeat this twice until everything is used and finish with a little extra Man Grind Flakes.
