Sesame-Crusted Chicken Tenders & Rainbow Salad
with Coriander & Sesame Dressing
Bring a pop of colour to your dinner table with this crunchy rainbow salad, tossed through sesame dressing and topped with crispy, sesame-crusted chicken. Packed with flavour and texture, this delicious meal is sure to go down a treat!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
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
330 g
Chicken Tenderloins
1 packet
Coriander
1
Cucumber
1 packet
Slaw Mix
1 packet
Mixed Salad Leaves
1 sachet
Mixed Sesame Seeds
1 packet
Sesame Dressing
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• In a medium bowl, combine chicken tenderloins, a drizzle of olive oil and season with salt and pepper on both sides. • Add mixed sesame seeds, turning chicken 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. • In a large bowl, combine sesame dressing and a drizzle of vinegar and olive oil. • Add deluxe salad mix, mixed salad leaves and cucumber. Toss to coat. Season to taste.
• Divide rainbow slaw and sesame-crusted chicken between plates to serve. Enjoy!
