Plant-Based Chick’n & Sweet Chilli Mayo Salad

Name: Plant-Based Chick’n & Sweet Chilli Mayo Salad with Garlic Croutons & Flaked Almonds
Total time: 15 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet Plant-Based Crumbed Chicken; 1 cucumber; 1 packet Snacking Tomatoes; 1 clove garlic; 1 Bake-At-Home Ciabatta; 1 packet Plant-Based Mayonnaise; 1 packet sweet chilli sauce; 1 packet mixed salad leaves; 1 packet Balsamic Vinaigrette Dressing; 1 packet flaked almonds

with Garlic Croutons & Flaked Almonds

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This one is coming in hot! Sweet chilli and mayo combine to make a firecracker salad that your plant-based chicken will happily soak up. With garlic croutons and flaked almonds for extra crunch, you've got flavours aplenty!

Tags:

Plant Based

Allergens:

Gluten

•Soy

•Wheat

•Almond

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 Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

cucumber

1 packet

Snacking Tomatoes

1 clove

garlic

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

1 packet

Plant-Based Mayonnaise

1 packet

sweet chilli sauce

1 packet

mixed salad leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2939 kJ

Fat43.1 g

of which saturates3.3 g

Carbohydrate54.5 g

of which sugars6.2 g

Protein21.4 g

Sodium1595 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

PDF

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • 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 cucumber into rounds. • Halve snacking tomatoes. • Finely chop garlic. • Slice bake-at-home ciabatta in half lengthways and toast or grill to your liking. • In a small bowl, combine plant-based mayonnaise and sweet chilli sauce.

• In a large heatproof bowl, combine garlic and a generous drizzle of olive oil. • Microwave until fragrant, 30 second bursts. • Cut or tear toasted ciabatta into bite-sized chunks. • Add croutons to bowl with garlic oil, tossing to coat.

• To bowl with croutons, add snacking tomatoes, cucumber, mixed salad leaves and balsamic vinaigrette dressing, tossing to combine. • Slice plant-based crumbed chick'n if preferred. • Divide crouton salad between bowls. Top with chick'n. • Drizzle with sweet chilli mayo. Sprinkle with flaked almonds to serve. Enjoy!