Chicken Salad with Jamco Banilla Dressing
230g boneless, skinless chicken breast, sliced into strips
8 cups of mixed salad
Jamco banilla dressing
80ml fresh lemon juice
2 tbsp olive oil
2 pressed garlic cloves
Salt and freshly ground black pepper
1 tablespoon of Jamco banilla spread
Heat oil over high heat in a medium pan for 1 minute then add the chicken to the pan. Stir-fry the chicken over high heat until cooked through, 3-6 minutes. Season to taste with salt and black pepper.
Drain and set aside to cool.
In a small bowl, whisk together the dressing ingredients. Adjust to taste. In a large bowl, toss the chicken and salad ingredients together.
Serve in a plate. Eat!