( 560g Siniora Chicken Escalope )  

( 30ml corn oil )  

( 100g iceberg lettuce, torn )  

( 100g cherry tomato, halved )  

( 150g avocado, peeled and sliced )  

( 2000g nacho chips )  

( 100g red cheddar cheese )  

( 10g garlic )  

( 80g mayonnaise )  

( 60g mustard )  

( 10g Cajun spices )  

 

Place the chicken breasts onto a tray and bake for 10 minutes at 170 degrees Celsius. Set aside and slice when cool. Whisk the mustard, mayonnaise and garlic together and add the Cajun spices. To serve, place the lettuce in serving bowl, arrange the tomatoes and avocado on top. Add the chicken, nacho chips and drizzle with the dressing.