500g chicken tenderloins
1 tblsp olive oil
1 tblsp chicken seasoning
Lemon wedges, to serve
1⁄4 small green cabbage (400g), trimmed, shredded
1 carrot, peeled, coarsely grated
1⁄2 small red onion, thinly sliced
440g can pineapple pieces, drained
100g packet crispy noodles
1/3 cup garlic aioli
Toss chicken with oil and seasoning in a large bowl.
To make salad, combine cabbage, carrot, onion and pineapple in a large bowl.
Heat a large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 2 to 3 minutes on each side, or until cooked. Remove. Cut diagonally in half.
To finish salad, add noodles and aioli. Mix well.
Serve with pineapple noodle salad and lemon wedges.