Crunchy Chicken Salad

Crispy Chicken Salad

Indulge in this satisfying salad with crispy crunchy chicken, roasted zucchini, apples, walnuts, cranberries and a creamy vinaigrette dressing.
  • Prep

    15 Minutes

  • Cook time

    20 Minutes


  • 1 packet Continental Soup French Onion mix
  • 1/2 cup dried breadcrumbs
  • 4 skinless chicken breast fillets
  • 1/3 cup Hellmann's Real Mayonnaise, plus extra 2 tablespoons for dressing
  • 2 medium zucchini, sliced
  • 8 cups mixed salad leaves
  • 1 cup grape tomatoes, halved
  • 1 large Granny Smith apple, cored, thinly sliced
  • 1/2 cup walnuts, lightly toasted
  • 1/2 cup dried cranberries
  • 1 tablespoon apple cider vinegar or white wine vinegar
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • a pinch of sugar, salt and pepper


  1. Preheat oven to 220°C (200°C fan-forced). Combine French onion soup mix and breadcrumbs in a shallow bowl and set aside.

  2. Spread mayonnaise over both sides of chicken, then dip in breadcrumb mixture, pressing to coat. Place on a baking tray.

  3. Arrange zucchini around chicken. Bake for 20 minutes, turning zucchini halfway through, or until chicken is cooked through. Remove from oven. Allow chicken to rest for 5 minutes, then slice.

  4. Meanwhile combine extra 2 tablespoons mayonnaise with olive oil, vinegar, mustard. Stir in a pinch each of sugar, salt, pepper, to taste.

  5. Place salad leaves onto a serving platter. Scatter over tomatoes, apples, walnuts and cranberries. Drizzle with dressing. Top with chicken and zucchini. Serve and enjoy.