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
1 packet
Spinach & Rocket Mix
1 packet
Mint
1 packet
Pea Pods
660 g
Chicken Tenderloins
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
Balsamic Vinaigrette Dressing
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Cucumber
Utensils
Cooking Steps
• Trim pea pods and halve lengthways. Pick and thinly slice mint leaves. • Slice cucumber into half-moons. • In a medium bowl, combine chicken tenderloins, a drizzle of olive oil and season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • 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, balsamic vinaigrette dressing and the remaining chopped mint. Toss to coat. Season to taste.
• Divide sesame-coated chicken and pea pod salad between plates. Dollop over mint yoghurt to serve. Enjoy!
