Greek Garlic Chicken & Semi-Dried Tomato Salad

While the potato is roasting, alve the cherry tomatoes. Roughly chop the cucumber and semi- dried tomatoes. Pick and thinly slice the mint leaves. In a small bowl, combine the garlic sauce, mint and a drizzle of water. Set aside.

In a medium bowl, combine chicken tenderloins, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken tenderloins, tossing occasionally, until browned and cooked through, 3-4 minutes each side. Remove the pan from the heat and add the honey, toss to coat.

Roughly chop the roasted almonds. In a large bowl, combine the spinach & rocket mix, cherry tomatoes, cucumber, semi-dried tomatoes, roasted potato and almonds. Add a drizzle of white wine vinegar, a drizzle of olive oil and season. Toss to combine.