Chicken Tender Salad
with Garlic Croutons & Pickled Cucumber
- Sesame
- Wheat
- Gluten
- Soy
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
Ingredients
1 packet
Golden Goddess Dressing
(Contains: Sesame)
2
Garlic
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond)
1 packet
Snacking Tomatoes
1 packet
Dijon Mustard
330 g
Chicken Tenderloins
1
Cucumber
1 packet
Mixed Salad Leaves
Cooking Steps
• Finely chop garlic. • Halve snacking tomatoes. • Thinly slice cucumber into rounds. • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• Cut bake-at-home ciabatta into slices. • Toast or grill ciabatta to your liking. • In a small heatproof bowl, add garlic and the plant-based butter and microwave in 10 second bursts, until melted and fragrant. Season with salt and pepper. • Brush garlic butter over ciabatta then roughly chop.
• In a large frying pan, heat enough olive oil to coat base over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, in a large bowl, combine Dijon mustard, the brown sugar, a splash of pickling liquid and a drizzle of olive oil.
• Drain cucumber. • To bowl with dressing, add cucumber, tomatoes and mixed salad leaves. Toss to combine and season to taste with salt and pepper.
• Slice chicken. • Divide salad between bowls. Top with chicken and garlic croutons. • Drizzle over golden goddess dressing to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The zingy pickled cucumber, tangy dressing, and garlic croutons were highlights for many, though some found the pickling liquid overpowering.
- Ease of prep: Most found this a quick and easy weeknight meal, though a few felt the crouton preparation added unnecessary effort.
- Suggestions: Some reviewers skipped pickling the cucumber and enjoyed it fresh; others suggested adding avocado, feta, nuts, or extra tomato to bulk out the salad. A few noted the plant-based chicken released enough oil during cooking that no extra oil was needed in the frying pan.
- Portions: Most found the meal satisfying and filling, though some felt two chicken tenders per serve was not quite enough.
- Leftovers: One reviewer wished they had saved some for lunch the next day, and noted the salad greens were best enjoyed fresh rather than stored.
