with Mint Yoghurt
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.*
Allergens
Utensils
Tags
Balsamic Vinaigrette Dressing
1 packet
Chicken Tenderloins
330 g
Cucumber
1
Everything Garnish
1 sachet
Greek-Style Yoghurt
1 packet
Mint
1 packet
Pea Pods
1 packet
Spinach & Rocket Mix
1 packet
Olive oil
1 drizzle
• Trim pea pods and roughly chop.
• Pick and thinly slice mint.
• Slice cucumber into half-moons.
• In a large 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 second large bowl, combine pea pods, cucumber, spinach & rocket mix, remaining chopped mint, balsamic vinaigrette dressing and a drizzle of olive oil. Toss to coat. Season to taste.
• Divide pea pod salad and sesame-coated chicken between plates.
• Dollop over mint yoghurt to serve. Enjoy!
375
kcal
Calories
1570
kJ
Energy (kJ)
17.3
g
Fat
3.7
g
of which saturates
10.9
g
Carbohydrate
8.1
g
of which sugars
3.8
g
Dietary Fibre
42.6
g
Protein
0
mg
Cholesterol
492
mg
Sodium
