CHEESY CHICKEN FINGERS COBB SALAD


Ingredients:

1/4 (6 pc) kg MAGNOLIA CHICKEN TIMPLADOS CHEESY CHICKEN FINGERS
2 cups cooking oil
2 (500 g) heads Romaine lettuce, chopped
1/4 kg cherry tomatoes, halved or 5 (200 g) pc regular tomatoes, sliced in wedges
1 (100 g) pc carrot, grated
1 (400 g) can corn kernels, drained
5 pc MAGNOLIA BROWN EGGS, boiled, peeled and sliced
1 (165 g) pack MAGNOLIA CHEEZEE, grated

Dressing:

1 cup MAGNOLIA REAL MAYONNAISE
1/4 (84 g) cup honey
2 (30 g) tbsp prepared mustard
1 (14.3 g) tbsp lemon juice (1/4 pc lemon)
2 (32.6 g) tbsp orange juice (1/2 pc orange)

Procedure:

  1. Fry chicken fingers in hot oil. Drain excess oil on paper towels, Slice and set aside.
  2. In a large salad platter or 5 individual salad plates, spread out lettuce, and then top rows of tomatoes, carrot, corn, eggs, cheese and chicken.
  3. Combine ingredients for dressing. Mix well and set aside. Drizzle with dressing or serve on the side.

Makes 9 servings.
(Yield: 14 cups/1-1/2 cups per serving)

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