• 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 chopped mint. Season to taste.
• In a large bowl, combine pea pods, cucumber, spinach & rocket mix, 
balsamic vinaigrette dressing and the remaining chopped mint. Toss to 
coat. Season to taste. 

• Divide sesame-coated chicken and pea pod salad between plates. 
• Dollop over mint yoghurt to serve. Enjoy!