Ingredients
1 tablespoon each: oil, sweet chilli sauce
1 teaspoon Cajun spice
400g chicken breast tenderloins or breast meat, cut into strips
oil spray
8 spinach or flavoured wraps
2 x 130g bags Krispkut Classic Kiwi Salad Mix
2 bottles Krispkut Ranch Dressing
¼ cup sweet chilli sauce, extra
8 fresh lime wedges

Method
In a large bowl, combine the oil, sweet chilli sauce and Cajun spice. Add the chicken strips, mix to cover the chicken and set aside to marinate for 30 minutes.
Stir-fry the chicken in a pan, or barbecue on an oiled hot plate, for 4-5 minutes until cooked, tender and golden.
Lay out one wrap and arrange a generous portion (approximately 1 cup) of Krispkut Classic Kiwi Salad Mix at one end topped with a few strips of the cooked chicken. Drizzle with the Krispkut Ranch Dressing and some of the extra sweet chilli sauce and squeeze 1 fresh lime wedge over. Roll the wrap up tightly, securing it with a toothpick. Repeat with the remaining wraps.
Chill the prepared wraps for 10 minutes before cutting them into portions to serve.

Ingredients
30g butter
1 Tbs honey
70g walnut halves or pieces
2 firm, green pears, cored & sliced
130g Krispkut Fancy Lettuce Blend
100g smoked shaved hame
50-100g creamy blue cheese
125ml Krispkut Blue Cheese Dressing

Method
In a medium fry pan, heat half the butter.  Add the honey and walnuts and saute for 2-3 minutes until the walnuts are toasted and caramelised.  Remove the walnuts from the pan and set aside.
Add the remaining butter to the frypan and then the pear slices.  Toss over a medium heat until the pears are seared on both sides and tender.
Arrange the lettuce on a serving platter and top with the shaved ham, honey toasted walnuts and pear slices. 
Crumble over the blue cheese, and serve with Krispkut Blue Cheese Dressing.

Ingredients
1 fresh mango
120g packet Krispkut™ Fancy Lettuce Blend
1 smoked chicken breast, sliced
1 Lebanese cucumber, sliced
¼ cup walnuts
125ml bottle Krispkut™ Balsamic & Olive Oil Vinaigrette

Method
To prepare the mango, use a sharp knife to cut down each side of the mango seed and remove the cheeks. Peel and slice the flesh. 
Place the Krispkut™ Fancy Lettuce Blend, mango slices, smoked chicken, cucumber and walnuts in a salad bowl. 
Add the Krispkut™ Aged Balsamic & Olive Oil Vinaigrette and
toss gently. 
Serve immediately.

Ingredient
2 Tbs olive oil
75g / 1 cup fresh breadcrumbs
1 Tbs capers, drained (optional)
2 cloves garlic, finely sliced
250g cherry tomatoes
2 Tbs Krispkut™ Balsamic & Olive Oil Vinaigrette + extra to serve
200g haloumi cheese
120g Krispkut™ Fancy Lettuce Blend

Method
Heat 1 Tbs of olive oil in a frying pan over a medium heat.
Add the breadcrumbs, capers and garlic slices and cook, tossing around the pan, for 5 mins until golden.
Set aside to cool.
Heat the frying pan to medium and add the cherry tomatoes and 2 tbsp of vinaigrette.
Cook, tossing the tomatoes around the pan, for 5 mins.
Set aside to cool.
Pat the haloumi dry with kitchen towel.
Heat the frying pan to medium/hot and add the remaining tablespoon of oil.
Cook the haloumi slices for 2-3 mins each side until golden.
Arrange the Krispkut™ Fancy Lettuce Blend on a serving dish and toss with Krispkut™ Balsamic & Olive Oil Vinaigrette to taste.
Top with the cherry tomatoes, haloumi and breadcrumbs.

Ingredients
300g Krispkut™ Classic Kiwi Salad Mix
4 boiled eggs, quartered
4 medium tomotoes, cut in wedges
120g cheese, cubes
Krispkut™ Creamy Ranch Dressing or homemade mayonnaise

Method
Place the Krispkut™ Classic Kiwi Salad mix in a salad bowl or platter and top with eggs, tomato and cheese
Serve with Krispkut™ Creamy Ranch Dressing or homemade mayonnaise.
Serve with sausages or barbecued meat.