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Chicken tenders, salad and edamame and mung bean fettuccine

Chicken tenders are quick to prepare and a great option when you're in a hurry. Try them out in this recipe with pasta made from beans and our tasty yoghurt dressing.

  • Time to make: 19 mins, plus time to cook chicken
  • Serving: 4 people
Ratings: 4.5
Ingredients

Ingredients

  • 200g pack Edamame & Mung Bean Fettuccine
    • Dressing
    • 1 avocado
    • 4 tablespoons plain low-fat yoghurt
    • 2 tablespoons lemon juice
    • 1 clove garlic
    • black pepper
    • 2 tablespoons chopped fresh parsley
    • ½ cucumber, sliced
    • 200g cherry tomatoes, halved
    • 350g pack frozen chicken tenders, cooked
    • 120g bag salad mix
    • 2 tablespoons pumpkin seeds
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    1 Cook fettuccine following packet instructions. Drain and set aside to cool.

    2 To make dressing, place all dressing ingredients in blender and blend until smooth.

    3 In a large mixing bowl place cooled fettuccine, cucumber, tomato and cooked chicken. Add dressing and stir to combine.

    4 On a large platter layer half the salad mix then top with half the fettuccine and chicken mixture. Repeat layering with remaining halves. Top with pumpkin seeds and serve.

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