eCook Meal
Cobb Salad & Chicken Tenders
with ranch dressing & avocado
A crispy coating of almond flour and Italian-style hard cheese make these chicken strips a meal to remember. Sided with a creamy cobb salad, which contains quartered bocconcini balls, tangy fresh tomatoes, crispy green leaves, and creamy avo – all covered in a homemade ranch dressing. A dinner that ticks all the taste boxes!
Serving guide
Choose your portion size.
Avocado
Halve the Avocado and remove the pip. Scoop out the avocado flesh. Slice the avocado, season, and set aside.
OH CRUMBS
Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes, one containing the Cornflour (seasoned lightly) and the other containing the guilt-free crumb. Coat each chicken strip in the flour first, then in the egg mixture, and lastly, in the crumb. Dust off any excess in between coatings.
GOLDEN & SAUCY
Place the chopped Almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. In a bowl, combine the rub, the ranch dressing, a sweetener of choice (to taste), and seasoning. Set aside.
FRY MOMENT
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed Chicken strips and fry for 1-2 minutes per side until golden and cooked through. Remove from the pan, drain on paper towel, and season.
WHAT A MEAL!
Make a bed of the shredded leaves. Scatter over the diced Tomato, the bocconcini quarters, the seasoned Avocado slices, and the toasted Almonds. Side with the crispy chicken tenders and garnish it all with the chopped coriander. Drizzle the salad with some of the ranch dressing and serve the remaining dressing in a bowl alongside for dipping.
AVOCADOS
Halve the avocados and remove the pips. Scoop out the Avocado flesh. Slice the avocados, season, and set aside.
OH CRUMBS
Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes, one containing the Cornflour (seasoned lightly) and the other containing the guilt-free crumb. Coat each chicken strip in the flour first, then in the egg mixture, and lastly, in the crumb. Dust off any excess in between coatings.
GOLDEN & SAUCY
Place the chopped Almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. In a bowl, combine the rub, the ranch dressing, a sweetener of choice (to taste), and seasoning. Set aside.
FRY MOMENT
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed Chicken strips and fry for 1-2 minutes per side until golden and cooked through. Remove from the pan, drain on paper towel, and season.
WHAT A MEAL!
Make a bed of the shredded leaves. Scatter over the diced Tomato, the bocconcini quarters, the seasoned Avocado slices, and the toasted Almonds. Side with the crispy chicken tenders and garnish it all with the chopped coriander. Drizzle the salad with some of the ranch dressing and serve the remaining dressing in a bowl alongside for dipping.
AVOCADOS
Halve the avocados and remove the pips. Scoop out the Avocado flesh. Slice the avocados, season, and set aside.
OH CRUMBS
Whisk 2 eggs in a shallow dish with 2 tsp of water. Prepare two more shallow dishes, one containing the Cornflour (seasoned lightly) and the other containing the guilt-free crumb. Coat each chicken strip in the flour first, then in the egg mixture, and lastly, in the crumb. Dust off any excess in between coatings.
GOLDEN & SAUCY
Place the chopped Almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. In a bowl, combine the rub, the ranch dressing, a sweetener of choice (to taste), and seasoning. Set aside.
FRY MOMENT
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed Chicken strips and fry for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
WHAT A MEAL!
Make a bed of the shredded leaves. Scatter over the diced Tomato, the bocconcini quarters, the seasoned Avocado slices, and the toasted Almonds. Side with the crispy chicken tenders and garnish it all with the chopped coriander. Drizzle the salad with some of the ranch dressing and serve the remaining dressing in a bowl alongside for dipping.
AVOCADOS
Halve the avocados and remove the pips. Scoop out the Avocado flesh. Slice the avocados, season, and set aside.
OH CRUMBS
Whisk 2 eggs in a shallow dish with 2 tsp of water. Prepare two more shallow dishes, one containing the Cornflour (seasoned lightly) and the other containing the guilt-free crumb. Coat each chicken strip in the flour first, then in the egg mixture, and lastly, in the crumb. Dust off any excess in between coatings.
GOLDEN & SAUCY
Place the chopped Almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. In a bowl, combine the rub, the ranch dressing, a sweetener of choice (to taste), and seasoning. Set aside.
FRY MOMENT
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed Chicken strips and fry for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
WHAT A MEAL!
Make a bed of the shredded leaves. Scatter over the diced Tomato, the bocconcini quarters, the seasoned Avocado slices, and the toasted Almonds. Side with the crispy chicken tenders and garnish it all with the chopped coriander. Drizzle the salad with some of the ranch dressing and serve the remaining dressing in a bowl alongside for dipping.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R194.55
for 4 servings · R48.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Ranch Dressing needs 350 mlRanch Dressing 180 g R44.99 · whole pack (size can't be divided)R44.99
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Cornflour needs 80 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Avocados needs 4Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Almonds needs 80 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 8% of packR18.56
Not in the Woolies basket — source these elsewhere:
- Guilt-free Crumb
- NOMU One For All Rub
- Bocconcini Balls
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cobb Salad & Chicken Tenders?
The preparation time for Cobb Salad & Chicken Tenders with ranch dressing & avocado is between 10 and 25 minutes.
What is the total time required to make Cobb Salad & Chicken Tenders with ranch dressing & avocado?
The total time required to make Cobb Salad & Chicken Tenders with ranch dressing & avocado is between 35 and 50 minutes.
How many servings does Cobb Salad & Chicken Tenders provide?
4 servings
What are the main ingredients in Cobb Salad & Chicken Tenders?
Almonds, Avocado, Bocconcini Balls, Chicken, Chicken Breast, Cornflour, Fresh Coriander, Green Leaves, Guilt-Free Crumb, NOMU One For All Rub, Ranch Dressing, Tomato
What is the nutritional information of Cobb Salad & Chicken Tenders?
Calories: 1083, Carbs: 47 grams, Fat: grams, Protein: 58.5 grams, Sugar: 11.6 grams, Salt: 1033 grams
How do I prepare Cobb Salad & Chicken Tenders?
GOLDEN & SAUCY: Place the chopped almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. In a bowl, combine the rub, the ranch dressing, a sweetener of choice (to taste), and seasoning. Set aside. OH CRUMBS: Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes, one containing the cornflour (seasoned lightly) and the other containing the guilt-free crumb. Coat each chicken strip in the flour first, then in the egg mixture, and lastly, in the crumb. Dust off any excess in between coatings. AVOCADOS: Halve the avocados and remove the pips. Scoop out the avocado flesh. Slice the avocados, season, and set aside. WHAT A MEAL!: Make a bed of the shredded leaves. Scatter over the diced tomato, the bocconcini quarters, the seasoned avocado slices, and the toasted almonds. Side with the crispy chicken tenders and garnish it all with the chopped coriander. Drizzle the salad with some of the ranch dressing and serve the remaining dressing in a bowl alongside for dipping. FRY MOMENT: Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed chicken strips and fry for 1-2 minutes per side until golden and cooked through. Remove from the pan, drain on paper towel, and season.
What should be prepared from my kitchen to make Cobb Salad & Chicken Tenders?
Almonds, Avocado, Bocconcini Balls, Chicken, Chicken Breast, Cornflour, Fresh Coriander, Green Leaves, Guilt-Free Crumb, NOMU One For All Rub, Ranch Dressing, Tomato
How many calories does Cobb Salad & Chicken Tenders have?
1083 calories
How much fat content does Cobb Salad & Chicken Tenders have?
grams