[GFYF] Plant-Based Crumbed Chick'n & Balsamic Green Bean Salad
with Parmesan & Wholegrain Mustard
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
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Wholegrain Mustard
2 packet
Green Beans
1 packet
Rocket
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Cooking Steps
• Trim green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, until tender, 4-5 minutes. • Transfer to a bowl and allow to cool slightly.
• 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.
• To the bowl with green beans, add rocket and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.
• Divide plant-based crumbed chick'n and balsamic green bean salad between plates. • Garnish salad with Parmesan cheese. Serve with wholegrain mustard. Enjoy!
