HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlicky Plant Based Chick'n & Caesar Style Salad
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Garlicky Plant-Based Chick'n & Caesar-Style Salad

Garlicky Plant-Based Chick'n & Caesar-Style Salad

with Roast Veggies & Walnuts

ALTERNATIVE PROTEIN
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Pop some veg in the oven, whip up a simple sauce, sear some plant-based chick'n tenders with our garlic and herb seasoning and you'll have a delight of a dinner. We've swapped croutons with walnuts to keep the crunch and flavour up, and the carbs down.

Tags:Veggie
Allergens:EggGlutenSoyTree NutsMilk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

red onion

1 packet

mayonnaise

(ContainsEgg)

1 sachet

garlic & herb seasoning

1 packet

plant-based crumbed chicken

(ContainsGluten, Soy)

1 bag

mixed salad leaves

1 packet

walnuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1

potato

1 packet

caesar dressing

(ContainsEgg, Milk)

1

tomato

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3235 kJ
Fat52.2 g
of which saturates6.9 g
Carbohydrate46.6 g
of which sugars14.8 g
Protein26.9 g
Sodium1649 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Preheat oven to 240°C/220°C fan-forced. • Chop carrot and potato into small chunks. • Slice red onion into thick wedges.

2

• Place prepped veggies on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

3

• Meanwhile, combine caesar dressing, mayonnaise and most of the grated Parmesan cheese (save a pinch for garnish!) in a small bowl. • Season to taste.

4

• When the veggies have 10 minutes remaining, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add plant-based crumbed chicken. Gently turn to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook plant-based chicken until just browned, 2-3 minutes each side.

5

• Meanwhile, slice tomato into wedges. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato and mixed salad leaves. • Toss to coat.

6

• Divide garlicky chicken, roast veggies and salad between plates. • Drizzle caesar-style sauce over chicken and salad. • Sprinkle walnuts and reserved Parmesan over salad to serve. Enjoy!