Double Sesame-Coated Chicken & Pea Pod Salad
with Mint Yoghurt
Light, bright and green, this salad comes brimming with cucumber, pea pods and mint (the trifecta in our opinion!). With everything garnished chicken tenders and mint 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
660 g
Chicken Tenderloins
1 packet
Pea Pods
1 packet
Mint
1 packet
Balsamic Vinaigrette Dressing
1 packet
Spinach & Rocket Mix
1
Cucumber
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Trim pea pods and roughly chop. • Pick and thinly slice mint. • Slice cucumber into half-moons. • In a large bowl, combine chicken tenderloins and a drizzle of olive oil, then season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins in batches, until browned and cooked through, 3-4 minutes each side. • Spread everything garnish over a board or plate. Press cooked chicken into everything garnish, turning to coat. TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, in a small bowl, combine Greek-style yoghurt and half the chopped mint. Season to taste. • In a large bowl, combine pea pods, cucumber, spinach & rocket mix, remaining chopped mint and a drizzle of balsamic vinegar and olive oil. Toss to coat. Season to taste.
• Divide pea pod salad and sesame-coated chicken between plates. • Dollop over mint yoghurt to serve. Enjoy!
