with Mint Yoghurt & Balsamic Vinaigrette
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 one will quickly become a regular. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Chicken tenderloins
330 g
Pea Pods
1 packet
Everything garnish
1 sachet
Greek-style yoghurt
1 packet
Mint
1 packet
Balsamic Vinaigrette Dressing
1 packet
Cucumber
1
Spinach & rocket mix
1 packet
Olive oil
1 drizzle
• Trim pea pods and halve lengthways.
• Pick and thinly slice mint leaves.
• Slice cucumber into half-moons.
• In a medium bowl, combine chicken tenderloins, a drizzle of olive oil and 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’s no longer pink inside.
• Meanwhile, in a small bowl, combine Greek-style yoghurt and half the mint. Season to taste.
• In a large bowl, combine pea pods, cucumber, spinach & rocket mix, balsamic vinaigrette dressing and the remaining mint. Toss to coat. Season to taste.
• Divide pea pod salad and sesame-coated chicken between plates.
• Dollop over mint yoghurt to serve. Enjoy!
377
kcal
Calories
1580
kJ
Energy (kJ)
17.3
g
Fat
3.7
g
of which saturates
10.9
g
Carbohydrate
7.6
g
of which sugars
4.2
g
Dietary Fibre
43.4
g
Protein
0
mg
Cholesterol
492
mg
Sodium
with Mint Yoghurt & Balsamic Vinaigrette
