PAN FRIED CHICKEN, LEMON & RISONI SALAD

A beautiful and refreshing weekday lunch or dinner. Great for dinner and then leftovers over the following days. It’s family friendly too, so the kiddies can enjoy it also!!!

Serves 4

Ingredients:

• 1.5 cups risoni pasta (orzo)

• 1 teaspoon chicken stock powder

• 8 chicken tenderloins

• 1 teaspoon extra virgin olive oil

• 1 tablespoon desired seasoning (I used dried oregano)

• 1 cup cherry tomatoes, quartered

• 1 bunch asparagus, ends discarded

• 1 lebanese cucumber, chopped

• 1/2 red onion, sliced

• 1 cup mint, chopped

• 100g feta cheese, crumbled

• 1/2 cup pine nuts, toasted

• Extra lemon for serving.

  Dressing:

• 2 tablespoons extra virgin olive oil

• 1 large lemon, juice squeezed

• 1 teaspoon Dijon mustard

• 1 teaspoon pure maple syrup

• Pinch sea salt flakes

• Cracked black pepper

Method:

1. Place a large saucepan of water onto the boil. Add the powdered stock. Once boiling, add the risoni pasta and cook according to packet instructions (approx. 8 minutes). About 2 minutes before draining the pasta, add the asparagus into the boiling water for 2 mins. Then remove the asparagus with tongs and set aside. Drain the risoni and run through cold water. Set aside. Roughly chop the asparagus.

2. Meanwhile: Marinate the chicken tenderloins with extra virgin olive oil and dried oregano. Mix and season well. Preheat a large frying pan onto medium/high heat and cook the tenderloins for approx. 5 mins each side (depending on their size). Remove and set aside.

3. For the dressing: Mix together all ingredients in a bowl or jug. Adjust to taste.

4. For the salad: Add the risoni, cherry tomatoes, asparagus, cucumber, red onion, mint, feta and pine nuts. Drizzle over the dressing and toss the salad together. Season well with sea salt & black pepper. Add the chicken tenderloins on top of the risoni salad. Squeeze over some fresh lemon juice before serving.