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Quickly marinating the chicken in a store brought vinaigrette/ French dressing keeps them beautiful and moist. They’re served with a fresh chickpea and edamame salad mixed with creamy avocado.

Grilled chicken tenders with chickpea and edamame salad

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4

Ingredients

  • French dressing
  • 600 g chicken tenders approx. 12 tenders
  • 1 400 g can chickpeas drained and rinsed
  • 1 ½ cups frozen peas defrosted
  • 1 ½ cups frozen edamame beans defrosted
  • 1 red onion finely sliced
  • 1 avocado peeled & diced
  • fresh coriander or flat leaf parsley to garnish

Instructions

  • Add the chicken tenders to a medium bowl and pour in about 1/4 a cup of French dressing – toss the tenders to coat, cover, and put in the fridge to marinate at least 15 mins. Mix them occasionally to ensure they all are marinating.
  • Meanwhile, in a large bowl combine the chickpeas, edamame beans, peas and red onion. Mix through 2 tablespoons of French dressing and set aside.
  • Once the tenders have marinated, cook them either in a heavy bottomed pan, or under the grill approx. 5 mins per side, until cooked.
  • Mix the avocado through the salad and pile onto plates. Top with chicken tenders and a sprinkle of fresh herbs.

Cooks Notes:

 You could serve this salad with salmon, a steak or simple toss some feta through to make it meat free.