Plant-Based Chick'n Tenders & Cucumber Slaw
with Herby Wedges & 'Smokey Aioli'
If you haven't tried our plant-based crumbed 'chicken' tenders yet, prepare to be pleasantly surprised! They get lovely and golden in the pan, and pair perfectly with the subtly sweet and tart slaw, plus our signature wedges.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
potato
1 sachet
garlic & herb seasoning
1
cucumber
½
apple
1 bag
slaw mix
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
1 packet
Plant-Based Crumbed Chicken
(Contains: Soy, Gluten, Wheat;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• See 'air fryer tips!' (below left). Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, thinly slice cucumber into half-moons. Thinly slice apple (see ingredients) into wedges. • In a large bowl, add cucumber, apple, slaw mix, a drizzle of white wine vinegar and 1/2 the plant-based smokey aioli. Toss to combine. Season to taste.
• When wedges have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the 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.
• Divide plant-based chick'n tenders, cucumber slaw and herby wedges between plates. • Serve with remaining plant-based smokey aioli. Enjoy!
