Herby Plant-Based Crumbed Chicken & Pea Pod Salad
with Creamy Pesto Dressing & Fetta Cubes
- Wheat
- Gluten
- Soy
- Milk
- Eggs
- Walnut
- Soy
- May contain traces of allergens
- Almond
- Macadamia
- Cashew
This bright, green salad is bursting with freshness in every bite. With cucumber, pea pods and spinach and rocket, you'll have a salad base that perfectly complements Mediterranean seasoned plant-based crumbed chicken.
Ingredients
1 sachet
mediterranean seasoning
1 packet
one-step coater
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Pea Pods
1
Carrot
1 packet
Spinach & Rocket Mix
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• In a shallow bowl, combine Mediterranean seasoning with one-step coater. • Dip chicken into crumb mixture to coat, pressing the crumbs on so they stick. Set aside on a plate.
• 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.
• Meanwhile, trim and halve pea pods lengthways. Using a vegetable peeler, peel carrot into ribbons. • In a large bowl, combine pea pods, carrot, spinach and rocket mix, fetta cubes and a drizzle of vinegar and olive oil. Season to taste.
• Slice plant-based crumbed chicken. • Divide pea pod salad and Mediterranean plant-based crumbed chicken between plates. • Drizzle over creamy pesto dressing to serve. Enjoy
