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

Grilled chicken tenders with chickpea and edamame salad

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


  • French dressing
  • 600 g chicken tenders approx. 12 tenders
  • 1 400g can chickpeas drained and rinsed
  • 1 ½ cups frozen minted peas defrosted
  • 1 ½ cups frozen edamame beans defrosted
  • 1 red onion finely sliced
  • 1 avocado peeled & diced

To Serve

  • fresh coriander or flat leaf parsley roughly chopped


  • 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 are marinating evenly.
  • 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 for 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.


Double the chickpeas if you have hungry mouths to feed.
Protein Swap: You could serve this salad with grilled fish/salmon, a steak or simply toss some feta through to make it meat free.