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Australian Recipes

Spiced Plant-Based Crumbed Chick'n & Crouton Salad

Spiced Plant-Based Crumbed Chick'n & Crouton Salad

Spiced Plant-Based Crumbed Chick'n & Crouton Salad

with Mustard Cider Dressing & Parmesan Cheese

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Sometimes only a bountiful Aussie plant-based crumbed chick'n salad will do! With croutons, celery, tomato and Parmesan cheese, You've got all of the additions to make the perfect salad. This one stands out though, with its gorgeous mustard-cider dressing.

Tags:

Veggie

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

Celery

1

Bake-At-Home Ciabatta

1 packet

Garlic Paste

1 packet

Mixed Salad Leaves

1 packet

Mustard Cider Dressing

1 packet

Parmesan Cheese

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 sachet

Aussie Spice Blend

1

Tomato

Nutritional Values

Calories672 kcal

Energy (kJ)2810 kJ

Fat20.9 g

of which saturates4.7 g

Carbohydrate83.6 g

of which sugars6 g

Dietary Fibre12 g

Protein30.8 g

Sodium1910 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

Cook the plant-based crumbed chicken

1

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Sprinkle over Aussie spice blend, turning to coat, until fragrant, 1 minute. • Transfer to a paper towel-lined plate. • Remove pan from heat and add the honey, turning to coat.

2

• Meanwhile, slice cucumber into half-moons. • Slice tomato into wedges.

3

• Halve bake-at-home ciabatta and toast to your liking. • Meanwhile, place garlic paste and the butter in a large microwave-safe bowl. Microwave in 10 second bursts until melted and fragrant. • Cut or tear toasted ciabatta into bite-sized chunks and add to bowl with garlic butter, tossing to coat. Season with a pinch of salt.

4

• In a large bowl, combine celery, tomato, mixed salad leaves, mustard-cider dressing, toasted garlic ciabatta and a drizzle of olive oil. Season to taste. • Slice chick'n if preferred. • Divide mustard-cider salad and garlicky croutons between bowls. Top with Aussie-spiced plant-based crumbed chicken. • Sprinkle with Parmesan cheese to serve. Enjoy!

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