Double Plant-Based Crumbed Chick’n & Crouton Salad
with Pickled Cucumber & Golden Goddess Dressing
- Wheat
- Gluten
- Soy
- Sesame
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
Salads are the quickest and easiest meals to whip up when you are short on time, or if you are just craving something light and fresh. This one is made that much better by the little things; the garlicky spiced croutons, the golden goddess dressing and Dijon mustard.
Ingredients
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1
Cucumber
1 packet
Dijon Mustard
2
Garlic
1 packet
Golden Goddess Dressing
(Contains: Sesame)
1 packet
Mixed Salad Leaves
600 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
20 g
plant-based butter
1 tsp
brown sugar
Utensils
Cooking Steps
• Finely chop garlic. • Halve snacking tomatoes. • Thinly slice cucumber into rounds. • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside. TIP: Slicing the cucumber very thinly helps it pickle faster!
• Cut bake-at-home ciabatta into slices. • Toast or grill ciabatta to your liking. • In a small heatproof bowl, add garlic and the plant-based butter and microwave in 10 second bursts, until melted and fragrant. Season with salt and pepper. • Brush garlic butter over ciabatta then roughly chop.
• In a large frying pan, heat enough olive oil to coat base over medium-high heat. Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. TIP: Cook chick'n in batches for best results!
• Meanwhile, in a large bowl, combine Dijon mustard, the brown sugar, a splash of pickling liquid and a drizzle of olive oil.
• Drain cucumber. • To bowl with dressing, add cucumber, tomatoes and mixed salad leaves. Toss to combine and season to taste with salt and pepper.
• Slice chick'n. • Divide salad between bowls. • Top with plant-based crumbed chick'n and garlic croutons. Drizzle over golden goddess dressing to serve. Enjoy!
