2. Toss chicken tenderloins with 2 tsp turmeric, oil, salt and pepper (see notes). Heat a grill pan over high heat and cook tenderloins for 4-5 minutes on each aside or until golden and cooked through.
3. Trim and wedge the lettuce, peel cucumber and carrots into ribbons. Trim and slice sugar snaps and mango. Arrange as you go on a large platter and top with picked mint leaves and sprouts.
4. Serve grilled turmeric chicken (see notes) with salad, sauce and papadums.
Natural Yoghurt 1/3 Tub *
Chicken Tenderloins 600g
Gem Lettuce 1 Packet
Continental Cucumber 1
Sugar Snap Peas 1/2 Packet (75g) *
Mint 1 Bunch
Alfalfa Sprouts 1/3 Punnet *
Papadums 1 Bag
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking), salt, pepper, turmeric