Spiced Plant-Based Crumbed Chick'n & Warm Smokey Potato Salad
with Pre-Prepped Veggie Slaw
- Gluten
- Soy
- Wheat
- Eggs
- Milk
- Milk
- May contain traces of allergens
This crowd-pleasing meal requires zero oven time and is perfect for the warmer weather. Our All-American spice blend and smokey aioli come in handy for amping up the flavour of the chick'n and potato salad - leaving you to do very little!
Ingredients
1 sachet
All-American Spice Blend
1 packet
Baby Spinach Leaves
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 sachet
Vegetable Stock Pot
1 packet
Chopped Potato
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1
Julienned Carrot
1
Shredded Mozzarella
(Contains: Milk;)
1 packet
Dill
1 packet
Shredded Cabbage Mix
Utensils
Cooking Steps
ā¢ Boil the kettle.
ā¢ Half-fill a medium saucepan with the boiling water.
ā¢ Add stock concentrate and chopped potato and cook in the boiling water over
medium-high heat until easily pierced with a fork, 8-12 minutes.
ā¢ Drain potato, then return to saucepan. Cover to keep warm.
ā¢ Coat plant-based chicken with spice blend as above. 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.
ā¢ While the chicken is cooking, thinly slice apple into wedges. Roughly chop baby spinach leaves. ā¢ In a second medium bowl, combine a drizzle of vinegar and olive oil. Season, then add slaw mix, apple and spinach. Toss to combine.
ā¢ Divide American-spiced plant-based chicken and warm smokey-potato salad between plates. ā¢ Serve with walnut apple slaw. Enjoy!
