Chicken tenderloins, salad & crunchy croutons

1. Combine 2 tbsp vinegar, 2 tbsp olive oil, salt and pepper in a small bowl. Thinly slice red onion and add to bowl. Set aside.

2. Roughly chop cucumber, tomatoes, capsicum and parsley. Toss in a large bowl and set aside.

3. Tear bread rolls into bite-sized pieces and toss with 2 tbsp oil and salt. Heat a large frypan over medium-high heat, add croutons and toss in the pan for 3-4 minutes until golden and crispy. Remove to a plate and reserve pan.

4. Season chicken tenderloins with 1 tsp all-spice, oil, salt and pepper (see notes). Reheat frypan over medium-high heat and cook chicken for 3-4 minutes on each side or until cooked through.

5. Toss salad with dressing and feta cheese. Arrange in a serving bowl and top with croutons (alternatively serve on the side).

6. Serve chicken tenderloins with fattoush salad and croutons.

NOTES
For extra flavour, add 1 crushed garlic clove to chicken. Thread chicken onto skewers if the kids prefer!
If you don’t have all-spice, you can substitute with ground cumin or dried oregano.
Keep salad, feta cheese and dressing separate if you or the kids prefer.
Gluten friendly option - bread is replaced with GF bread

RED ONION, 1/2 *
CONTINENTAL CUCUMBER, 1
TOMATOES, 3
RED CAPSICUM, 1
PARSLEY, 1/2 bunch *
TURKISH BREAD ROLLS, 2-pack
CHICKEN TENDERLOINS, 600g
MARINATED FETA CHEESE, 1/2 tub *

FROM YOUR PANTRY
olive + oil for cooking, salt, pepper, all-spice, red wine vinegar