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Autumn chicken salad with feijoa dressing

Autumn chicken salad with feijoa dressing

Quick and easy autumn chicken salad. This recipe is loaded with seasonal fruit and veges and a fresh feijoa dressing.
Serves: 4
Time to make: 25 mins


Make it vegan: Use maple syrup instead of honey and replace chicken breast with slices of tofu or Fry’s Chicken-Style Strips – stir occasionally while cooking.

Make it gluten free: Use gluten-free noodles.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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Photographer: Melanie Jenkins

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