Crispy Chicken Salad

Name: Crispy Chicken Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Australian
Ingredients: 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

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

NUTRITIONAL FACTS

Serving Size: 4

Amount per Serving

Title	Amount per Serving

4 People

Servings
15 Minutes

Prep Time
20 Minutes

Cooking Time
35 Minutes

Ready In

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

Preheat oven to 220°C (200°C fan-forced). Combine French onion soup mix and breadcrumbs in a shallow bowl and set aside.
Spread mayonnaise over both sides of chicken, then dip in breadcrumb mixture, pressing to coat. Place on a baking tray.
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.
Meanwhile combine extra 2 tablespoons mayonnaise with olive oil, vinegar, mustard. Stir in a pinch each of sugar, salt, pepper, to taste.
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.