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Ingredients:
| 1/4 | kg (6 pc) | MAGNOLIA CHICKEN TIMPLADOS CHEESY CHICKEN FINGERS |
| 2 | cups | cooking oil |
| 2 | heads (500 g) | Romaine lettuce, chopped |
| 1/4 | kg | cherry tomatoes, halved or 5 (200 g) pc regular tomatoes, sliced in wedges |
| 1 | pc (100 g) | carrot, grated |
| 1 | can (400 g) | corn kernels, drained |
| 5 | pc | MAGNOLIA BROWN EGGS, boiled, peeled and sliced |
| 1 | pack (160 g) | MAGNOLIA CHEEZEE, grated |
| 1 | cup | MAGNOLIA REAL MAYONNAISE |
| 1/4 | cup (84 g) | honey |
| 2 | tbsp (30 g) | prepared mustard |
| 1/4 | pc (38 g) | lemon, juice squeezed (1 tbsp) |
| 1/2 | pc (70 g) | orange, juiced (2 tbsp) |
Procedure:
1. Fry chicken fingers in hot oil. Drain excess oil on paper towels, Slice each finger into 4-6 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.
4. Drizzle with dressing or serve on the side.
Makes 9 servings.
(Yield: 14 cups/1-1/2 cups per serving)
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