Sesame-Crusted Chicken Tenders & Wombok Salad
with Charred Corn & 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!
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
Coriander
1 tin
Sweetcorn
1
Cucumber
1 packet
Mixed Salad Leaves
1 sachet
Mixed Sesame Seeds
(Contains: May contain traces of allergens, Sesame, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat;)
330 g
Chicken Tenderloins
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, May contain traces of allergens, Sesame, Soy, Milk, Wheat;)
1 packet
Shredded Wombok
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. • Drain sweetcorn. Heat a large frying pan over high heat.
• Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and allow to cool slightly. Return frying pan to medium-high heat with a drizzle of olive oil. • 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 shredded wombok, charred corn, mixed salad leaves and cucumber. Toss to coat. Season to taste.
• Divide rainbow wombok salad and sesame-crusted chicken between plates. Tear over coriander to serve. Enjoy!
