Ingredients
- Paragon crispy battered chicken mini fillets 12
- Hearts romaine, chopped into bite-size pieces 3
- Cherry tomatoes, halved or quartered 1 ½ cups
- Flaked almonds ½ cup
- Chopped coriander leaves ¼ cup
- Everyday Favourites honey & mustard dressing to drizzle
Method
- Place chicken mini fillets on a baking tray in a pre-heated oven at 200°C, Gas Mark 6 and cook for 10-12 minutes. Turn halfway through cooking. Alternatively fry in hot oil at 180°C for 3-4 minutes, drain well before serving.
- Once the strips are slightly cool, chop into bite-size pieces.
- To assemble the salad, add the chopped romaine greens, the cherry tomatoes, the sliced almonds, and the coriander to a large bowl, and drizzle in some of the dressing; toss to evenly coat, then divide equally among 4 plates, and top with some of the crispy chicken, drizzled with a little extra dressing, if desired.
More from bidfood
Related Recipes
Discover more
It's tough work running a kitchen and sometimes it's nice to get a bit of help when thinking about what food you want to serve up and what trends are on the horizon. At Bidfood we have teams of people dedicated to keeping up to date with the latest trends and innovations, putting together fantastic visual guides for campaigns and events throughout the year, and making sure we bring innovative products to your attention.
-
Food and drink trends 2026
We’ve scoured the market to find the hottest 2026 food and drink trends that are shaping the eating out market.
-
Bidfood Kitchen
Episode series where we cover hot topics in foodservice and showcase the latest trends, recipe innovation, and industry support. -
Blogs
Discover our latest blog posts on all things foodservice. -
Podcasts
Here we discus the latest hot topics with key voices from both inside and outside of Bidfood. -
Your sector
We work in partnership with caterers of all shapes and sizes across the foodservice market. Our mission is to deliver service excellence by making life easier and helping our customers to grow.
