• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • 200g sliced chicken breast
  • 1 tsp olive oil
  • salt and coarse black pepper to taste
  • 350g mix lettuce, tear into small pieces
  • 4 boiled egg, cut into wedges
  • 2 cherry tomato, cut into wedges
  • 1 small can tuna chunks in oil, drained the oil
  • 300ml Anchor UHT Extra Yield Cooking Cream
  • 100g mayonnaise
  • 2 cloves chopped garlic
  • 1 tbsp lemon juice
  • 1/2 tsp chopped parsley
  • Salt and pepper to taste
  • 100g Mainland Vintage Block, cubed
  • 1 pc lemon wedges


  1. Marinate the chicken breast with olive oil, salt and course black pepper.
  2. Grill or sear the marinated chicken breast until cook and set aside for later use.
  3. Take a plate and place mix lettuce, egg wedges, tomato, tuna and seared chicken breast.
  4. To make the “creamy garlic dressing”, in a bowl pour in Anchor Extra Yield Cooking Cream, mayonnaise, chopped garlic, lemon juice, chop parsley, salt and pepper. Still until nicely combines.
  5. Drizzle the prepared dressing on the plate and Mainland Vintage Block lemon wedges, serve. Enjoy!

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