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: Australian
Ingredients: 1 packet Sriracha; 1 Garlic; 1 packet Flaked Almonds; 1 Bake-At-Home Ciabatta; 1 packet Snacking Tomatoes; 1 packet Plant-Based Mayonnaise; 1 packet Balsamic Vinaigrette Dressing; 1 Cucumber; 1 packet Mixed Salad Leaves; 300 g Plant-Based Crumbed Chicken; 1 Red Radish

with Garlic Croutons & Flaked Almonds

4.0(51)

Recipe Development TeamUpdated on September 23, 2025

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Calories

:

767 kcal

Protein

:

28g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Allergens:

Almond
Wheat
Gluten
Soy
Soy
May contain traces of allergens
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Walnut
Eggs
Sulphites
Lupin
Almond

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Sriracha

(May be present: Soy.)

1

Garlic

1 packet

Flaked Almonds

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

1

Bake-At-Home Ciabatta

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

1 packet

Snacking Tomatoes

1 packet

Plant-Based Mayonnaise

1 packet

Balsamic Vinaigrette Dressing

1

Cucumber

1 packet

Mixed Salad Leaves

300 g

Plant-Based Crumbed Chicken

(Contains: Wheat, Gluten, Soy;)

1

Red Radish

Nutritional Values

Calories767 kcal

Energy (kJ)3210 kJ

Fat34.5 g

of which saturates3.1 g

Carbohydrate81.3 g

of which sugars6.4 g

Dietary Fibre14.4 g

Protein28 g

Sodium1550 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• 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!