Chicken Tenderloin Salad Recipe | myfoodbook

Ingredients

• 1 tblsp garlic oil
• 400g Lilydale Free Range Chicken Tenderloins
• 50g thinly sliced prosciutto, torn into bite size pieces
• 2 slices sourdough, chargrilled and torn into small pieces
• 2 medium truss tomatoes, cut in half, seeded and roughly chopped
• 3 large peaches, cut into wedges
• 2 balls buffalo mozzarella
• 1/4 cup basil leaves
• 1 tblsp balsamic vinegar
• 1 tblsp extra virgin olive oil