Packing

Chicken Strip Salad 

Create a sensational fresh and creamy chicken salad that jumps off the plates !

Ingredients

600g of Sun Valley 12mm chicken strips

1 whole iceberg lettuce, washed

2 cups of fresh rocket leaves

2 cups of round soft goats cheese, cut into thick chunks

2 cups of chopped bacon pieces or lardons

½ cup of pine nuts

olive oil or favourite salad dressing

1 tablespoon of fine mixed herbs

Steps to Prepare

Step 1
Place in a bowl the washed lettuce leaves and washed rocket
Step 2
Add the pine nuts
Step 3
Fry the bacon pieces or lardons in a little sunflower oil until well cooked, and add into the bowl
Step 4
Cook the Sun Valley 12mm chicken strips according to the on pack instructions, and add into the bowl.
Step 5
Mix gently and place into 4 salad dishes
Step 6
Add the chunks of the goat's cheese on the top, and drizzle with the olive oil
Step 7
Sprinkle with the fine herbs and enjoy !
Step 8
Mix it up! Switch the goats cheese for a generous handful of Parmigiano Reggiano cheese shavings or diced fresh local cheddar cheese in each dish

Explore Our Menu Ideas

Packing

BBQ Western Style Chicken

12 Sun Valley BBQ wings, 4 cups of barbecue beans, 600g of potato wedges..

Packing

Italian Chicken Pitas

4 Sun Valley battered chicken steaks, 8 regular sized (6’) pita breads, 1 cup of full fat plain yogurt..  

Packing

Chicken Strip Salad

600g of Sun Valley 12mm chicken strips, 1 whole iceberg lettuce, washed, 2 cups of fresh rocket leaves..