• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. 
• Slice tomato into wedges.
• Slice cucumber into half-moons.
• In a medium bowl, combine chicken tenderloins and a drizzle of olive oil, then 
season with salt and pepper.
• Add baby broccoli and a splash of water to a microwave-safe bowl, then cover 
with a damp paper towel. Microwave baby broccoli on high until just tender, 
2-4 minutes.
• Drain, then return to the bowl and allow to cool slightly. 

• In a shallow bowl, place one-step coater. Dip chicken tenderloins into the 
crumb mixture to coat, pressing the crumbs on so they stick. Set aside on a 
plate.Heat a large frying pan over medium-high heat with enough olive oil to coat 
the base.
• Cook crumbed chicken tenderloins in batches until golden and cooked through, 
2-4 minutes each side. Transfer to a paper towel-lined plate. 
TIP: Don’t dry your chicken tenderloins, the moisture will help the crumb stick.
TIP: Chicken is cooked through when it is no longer pink in the middle.

• Finely chop garlic.
• Wipe out frying pan, heat a drizzle of olive oil and cook garlic over medium-high 
heat until fragrant, 1 minute. Transfer to a small bowl.
• Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• In a large bowl place cucumber, tomato, spinach & rocket mix, steamed 
broccoli and balsamic vinaigrette dressing. Toss to coat. Season to taste. 

• Divide baby broccoli salad and crusted chicken between plates.
• Dollop with garlic yoghurt and tear over mint to serve. Enjoy!