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#WFD – Chicken Salad
Sprinkle lightly roasted walnuts and dried cranberries to add crunch
POLOKWANE – There is nothing better than a simple, yet delicious salad, especially on a hot day when slaving in front of the stove is a no no.
What’s for Dinner says this crispy chicken salad is a real treat if you are looking for a bit of variation.
Ingredients
- 1 x KNORR Chicken Stock Pot
- 100g plain dry bread crumbs
- 2 tsp fresh rosemary, finely chopped
- 4 boneless, skinless chicken breast halves
- 125ml mayonnaise
- 2 medium baby marrows, sliced
- 500g mixed salad leaves of your choice
- 225g cherry tomatoes, halved
- 1 large green apple, cored and thinly sliced (covered with a sprinkling of lemon juice)
- 110g walnuts, lightly toasted
- 110g dried cranberries
- KNORR Creamy Garlic and Herb Salad Dressing
Method
- Preheat oven to 220°C.
- Mix the Knorr Chicken Stock Pot, rosemary and breadcrumbs together in a shallow bowl and set aside.
- Coat chicken with the mayonnaise, then with bread crumb mixture. Place chicken flat on the base of lined baking tray, arrange baby marrows around chicken. Place in oven and cook for around 20 minutes until chicken is thoroughly cooked, turning baby marrows once after 10 minutes. Remove chicken from tray to cool for approx. 5 minutes then slice.
- Arrange salad leaves on serving platter. Top with chicken and baby marrows, then remaining ingredients. Drizzle with Knorr Creamy Garlic and Herb Salad Dressing.
- Sprinkle lightly roasted walnuts and dried cranberries to add crunch, flavour and valuable nutrients to this meal-worthy salad.
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