Express American-Spiced Plant-Based Chick'n
with Warm Fetta-Potato Salad & Apple Slaw
- Eggs
- Gluten
- Soy
- Wheat
- Milk
This crowd-pleasing meal requires zero oven time and is perfect for the warmer weather. Our All-American spice blend and herby mayo come in handy for amping up the flavour of the chick'n and potato salad - leaving you to do very little!
Ingredients
1 sachet
Vegetable Stock Pot
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
All-American Spice Blend
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
2
Potato
1
Red Apple
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Fetta Cubes
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with the boiled water. Add chicken-style stock powder and heat over medium-high heat. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to saucepan. Add the butter and dill & parsley mayonnaise. Crumble in fetta cubes. Toss to combine and season to taste. Cover to keep warm.
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. While the potato is cooking, combine All-American spice blend, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. Add plant-based crumbed chicken, tossing to coat. • In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook plant-based chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
• While the chicken is cooking, thinly slice apple into wedges. Roughly chop baby spinach leaves. • In a second medium bowl, combine a drizzle of vinegar and olive oil. Season, then add slaw mix, apple and spinach. Toss to combine.
• Divide American-spiced plant-based chicken and warm potato-fetta salad between plates. • Serve with apple slaw. Enjoy!
