Crusted Chicken & Baby Broccoli Salad
with Garlic Yoghurt & Mint
Light, bright and green, this salad comes brimming with cucumber, baby broccoli and mint (the trifecta in our opinion!). With crumbed chicken tenders and garlic yoghurt dolloped on top, this will one will quickly become a regular.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
one-step coater
(Contains: Gluten, Wheat; May be present: Soy.)
1
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
330 g
Chicken Tenderloins
1 packet
Mint
1
Tomato
1 packet
Balsamic Vinaigrette Dressing
1
Cucumber
1
Baby Broccoli
1 packet
Spinach & Rocket Mix
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
• Slice tomato into wedges.
• Slice cucumber into half-moons.
• In a medium bowl, combine chicken tenderloins and a drizzle of olive oil, then
season with salt and pepper.
• Add baby broccoli and a splash of water to a microwave-safe bowl, then cover
with a damp paper towel. Microwave baby broccoli on high until just tender,
2-4 minutes.
• Drain, then return to the bowl and allow to cool slightly.
• 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.Heat a large frying pan over medium-high heat with enough olive oil to coat
the base.
• Cook crumbed chicken tenderloins in batches until golden and cooked through,
2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Don’t dry your chicken tenderloins, the moisture will help the crumb stick.
TIP: Chicken is cooked through when it is no longer pink in the middle.
• Finely chop garlic.
• Wipe out frying pan, heat a drizzle of olive oil and cook garlic over medium-high
heat until fragrant, 1 minute. Transfer to a small bowl.
• Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• In a large bowl place cucumber, tomato, spinach & rocket mix, steamed
broccoli and balsamic vinaigrette dressing. Toss to coat. Season to taste.
• Divide baby broccoli salad and crusted chicken between plates.
• Dollop with garlic yoghurt and tear over mint to serve. Enjoy!
