Herby Plant-Based Crumbed Chicken & Pea Pod Salad

Name: Herby Plant-Based Crumbed Chicken & Pea Pod Salad with Creamy Pesto Dressing & Fetta Cubes
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 sachet mediterranean seasoning; 1 packet one-step coater; 1 packet Plant-Based Crumbed Chicken; 1 packet Pea Pods; 1 Carrot; 1 packet Spinach & Rocket Mix; 1 packet Fetta Cubes; drizzle vinegar (balsamic or white wine); 1 packet creamy pesto dressing

with Creamy Pesto Dressing & Fetta Cubes

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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.

Tags:

Veggie

Allergens:

Wheat

•Gluten

•Soy

•Milk

•Eggs

•Walnut

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

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)

Nutritional Values

Energy (kJ)3958 kJ

Calories945 kcal

Fat41.5 g

of which saturates7.2 g

Carbohydrate91.2 g

of which sugars9.1 g

Dietary Fibre18.2 g

Protein69.2 g

Sodium2469 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• 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