Crusted Chicken & Baby Broccoli Salad
with Cherry Tomatoes & Fetta Crumble
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Light, bright and green, this salad comes brimming with cucumber, baby broccoli and cherry tomatoes (the trifecta in our opinion!). With crusted chicken tenders and mint yoghurt dolloped on top, this will one will quickly become a regular.
Ingredients
1
Baby Broccoli
1 packet
Balsamic Vinaigrette Dressing
330 g
Chicken Tenderloins
1
Cucumber
1 packet
Mint
1 packet
Spinach & Rocket Mix
1 packet
Snacking Tomatoes
1 sachet
one-step coater
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
Fetta Cubes
(Contains: Milk)
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
• Halve snacking tomatoes.
• Pick and thinly slice mint leaves.
• Slice cucumber into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby
broccoli, tossing, until tender, 5-6 minutes. Transfer to a large bowl and allow to
cool slightly.
• Meanwhile, in a shallow bowl, place one-step-coater.
• Dip chicken tenderloins into the crumb mixture to coat, pressing the crumbs on
so they stick. Set aside on a plate.
TIP: Don’t dry your chicken tenderloins, the moisture will help the crumb stick.
• When the broccoli is done, wipe out frying pan and return to medium-high heat
with enough olive oil to coat the base.
• Cook crumbed chicken, in batches, until golden and cooked through,
2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it’s no longer pink inside.
• To the bowl with broccoli, add cucumber, snacking tomatoes, spinach & rocket
mix, balsamic vinaigrette dressing and mint. Toss to combine and season to
taste with salt and pepper.
• Divide baby broccoli salad and crusted chicken between plates.
• Crumble over fetta cubes to serve. Enjoy!
