Chicken Waldorf Pita Pockets

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs granny smith apple
• 1clove garlic
• 2g dried mint
• 300g chicken tenderloins
• 20g walnuts
• 2pcs pita pockets
• 15ml olive oil
• 30ml mayonnaise
• 10ml dijon mustard
• 5ml white wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Thinly slice the cucumber on an angle. Thinly slice half the apple*, stack the slices, then cut into thin matchsticks. Crush or finely chop 1 garlic clove.
2. Step 2 — Marinate chicken
   Combine the garlic, 2 tsp dried mint and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the chicken and toss to coat.
3. Step 3 — Cook chicken
   Put the walnuts in a cold medium frypan over medium heat (see Kitchen 101). Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan. Return the pan to medium-high heat. Cook the chicken for 3-4 mins each side until browned and cooked through. Remove from the pan.
4. Step 4 — Warm pita
   Meanwhile, put the pita in a single layer on an oven tray and cover with foil. Heat in the oven for 10 mins or until softened and warmed through. Put 2 tbs mayonnaise, 2 tsp dijon mustard, 1 tsp white wine vinegar and 2 tsp water in a large bowl. Season with salt and pepper and stir to combine.
5. Step 5 — Serve up
   Shred the chicken with two forks. Coarsely chop the walnuts. Add the apple, chicken and walnuts to the dressing and toss to combine. Taste, then season with salt and pepper. Cut the pita in half and gently open to make pockets. Fill each pocket with the chicken mixture and cucumber. Divide the pita pockets among plates and enjoy!
6. Step 6 — Kitchen 101
   Starting with a cold pan ensures the nuts toast evenly and prevents them from burning.

Allergens

Eier, Sulfit, Walnut, Gluten, Wheat