Sesame-Coated Chicken & Pea Pod Salad
with Fetta, Mint Yoghurt- Sesame
- Milk
- Gluten
- Wheat
- Milk
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Peanuts
- Soy
- May contain traces of allergens
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.*
Ingredients
1 packet
Pea Pods
1 packet
Mint
1
Cucumber
1 packet
Chicken Tenderloins
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Soy.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Spinach & Rocket Mix
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Utensils
Cooking Steps
• Trim pea pods and roughly chop. • Pick and thinly slice mint. • Slice cucumber into half-moons. • In a medium 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 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 sesame-coated chicken and pea pod salad between plates. Crumble over fetta cubes. Dollop over mint yoghurt to serve. Enjoy!
