Easy As Plant-Based Crumbed Chicken & Creamy Apple Salad
with Ciabatta Croutons
- Gluten
- Soy
- Wheat
- Eggs
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
Our tried-and-true Aussie spice blend saves the day! A new winner of a plant-based chicken dinner, this one comes complete with a creamy, herby salad with a touch of tartness from the apple, plus baked croutons for that crunch factor.
Ingredients
1
Baby Cos Lettuce
1 packet
Baby Spinach Leaves
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond)
1
Cucumber
2 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1
Red Apple
1 sachet
Aussie Spice Blend
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Set air fryer to 200°C. Cut or tear bake-at-home ciabatta into 1cm chunks. • Place croutons into an air fryer basket and cook, until golden and slightly crisp, 2-3 minutes. Transfer to a large bowl. • In a medium bowl, combine Aussie spice blend, plant-based crumbed chicken and a drizzle of olive oil, turning chicken to coat. • In a large frying pan, heat enough olive oil to coat the 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.
• Meanwhile, thinly slice apple into wedges. • Roughly chop baby spinach leaves. • Thinly slice cucumber into half-moons. • Finely shred baby cos lettuce.
• In a large bowl, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water. • Add baby cos lettuce, cucumber, spinach and slightly cooled croutons. Season, then toss to coat.
• Divide creamy slaw between plates. Top with Aussie plant-based crumbed chicken. • Pour over any juices from the oven tray to serve. Enjoy!
