Sesame-Crusted Chicken Tenders & Rainbow Slaw
with Coriander & Sesame Dressing
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
Mixed Salad Leaves
1 packet
Deluxe Salad Mix
330 g
Chicken Tenderloins
1 packet
Coriander
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Sesame Dressing
(Contains: Sesame, Eggs, Gluten, Soy, Wheat; May be present: Milk.)
1
Cucumber
Cooking Steps
• Spread mixed sesame seeds over a board or plate. • In a medium bowl, combine chicken tenderloins, a drizzle of olive oil and a pinch of salt and pepper. • Press chicken into sesame seeds, turning to coat.
• 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.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, thinly slice cucumber into half-moons. Roughly chop coriander. • In a large bowl, combine sesame dressing and a drizzle of vinegar and olive oil. • Add deluxe salad mix, mixed salad leaves, cucumber and coriander. Toss to coat. Season to taste.
• Divide sesame-crusted chicken and Asian rainbow slaw between plates to serve. Enjoy!
