Chicken tenderloins with coriander salad

• serves

  4

• cook

  30 minutes

Ingredients

1 bunch coriander, leaves picked

4 green onions (shallots), chopped

1 punnet cherry tomatoes or cherry truss tomatoes, halved

2 tablespoons lemon juice

2 tablespoons olive oil

1 teaspoon sweet chilli sauce

1 teaspoon fish sauce

500g chicken tenderloins

Instructions

Place coriander, green onion and tomatoes in a large bowl. Combine lemon juice, olive oil, chilli sauce and fish sauce in a jug and set aside.

Preheat a lightly greased chargrill or barbecue on high. Cook chicken for 3 minutes each side, until golden and cooked through.

Pour dressing over coriander mixture and toss to combine. Divide chicken between serving plates, top with salad, season and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.