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–+ servings

Pan-Fried Chicken, Lemon & Risoni Salad

A beautiful and refreshing weekday meal. Great for dinner and then leftovers the next day. It’s family friendly too, so the kiddies can enjoy it also!
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Servings 4

Ingredients
  

  • 1 teaspoon chicken stock powder
  • 1 1/2 cups risoni orzo pasta
  • 1 bunch asparagus woody ends discarded
  • 8 chicken tenderloins
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon oregano dried
  • sea salt & cracked black pepper
  • 1 cup cherry tomatoes quartered
  • 1 lebanese cucumber chopped
  • 1/2 red onion sliced
  • 1 cup mint leaves chopped
  • 100 g feta cheese crumbled
  • 1/2 cup pine nuts toasted
  • 2 tablespoons extra virgin olive oil
  • 1 lemon large, juice squeezed, plus extra to serve
  • 1 teaspoon dijon mustard
  • 1 teaspoon pure maple syrup

Instructions
 

  • Place a large saucepan of water over high heat and add the stock powder. Once boiling, add the risoni and cook according to packet instructions (8 minutes). Around 2 minutes before draining the risoni, add the asparagus to the boiling water. After 2 minutes, remove the asparagus with tongs. Drain the risoni and run under cold water. Roughly chop the asparagus. Set both aside.
    1 teaspoon chicken stock powder, 1 1/2 cups risoni, 1 bunch asparagus
  • Marinate the chicken tenderloins in the olive oil and dried oregano. Mix and season well. Place a large frying pan over medium–high heat and cook the tenderloins for about 5 minutes each side (depending on their size). Remove and set aside.
    8 chicken tenderloins, 1 teaspoon extra virgin olive oil, 1 tablespoon oregano
  • For the dressing: Mix all the ingredients in a bowl or jug and season well. Adjust to taste.
    2 tablespoons extra virgin olive oil, 1 lemon, 1 teaspoon dijon mustard, 1 teaspoon pure maple syrup
  • Place the risoni, asparagus, cherry tomatoes, cucumber, red onion, mint, feta and pine nuts in a large bowl. Drizzle over the dressing and toss together. Season well. Top with the chicken tenderloins and squeeze over some fresh lemon juice before serving.
    1 1/2 cups risoni, 1 bunch asparagus, 1 lemon, 8 chicken tenderloins

Keywords

Dinner, Lunch, Salad
Chicken, Egg Free, Nut Free
Allergen Egg-free, Nut-free
Protein Chicken
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