15 mins
preparation
15 mins
cooking
Easy
1
Serving
Our method
Oven
Lay the washed salad leaves on the centre of a plate.
Follow the Birds Eye Green Cuisine Chicken-less Southern Fried Strips cooking instructions on the back of the pack.
Slice the avocado into thin slices and place on the salad leaves towards the centre.
Quarter the cherry tomatoes and place around the edge of the salad leaves.
To make the salad dressing: In a bowl mix together the Dijon Mustard, crème Fraiche, white wine vinegar and seasoning.
Take the cooked Green Cuisine Chicken-less Southern Fired Strips off the heat and place on top of the avocado.
Drizzle the salad dressing over the top and serve.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
4 Birds Eye Green Cuisine Chicken-less Southern Fried Strips
Handful of Mixed Salad Leaves
½ Avocado
4 Cherry Tomatoes
1 TSP Dijon Mustard
2 TBSP of Crème Fraîche
1 TBSP White Wine Vinegar
Pinch of Seasoning (Salt and Pepper)
