Plant-Based Crumbed Chick'n & Supergreen Kale Salad

Name: Plant-Based Crumbed Chick'n & Supergreen Kale Salad with Everything Garnish & Creamy Caper Sauce
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 tsp honey; 1 packet Kale; 1 Cucumber; 1 Apple; 1 Carrot; 1 packet Capers; 1 packet Plant-Based Crumbed Chicken; 1 packet Mixed Salad Leaves; 1 packet Caesar Dressing; ½ sachet Everything Garnish; drizzle vinegar (balsamic or white wine)

with Everything Garnish & Creamy Caper Sauce

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We're very serious about our salads around here and only the tastiest of ingredients get a seat at our table. This plant-based crumbed chick'n and kale salad is truly the stuff of greatness, especially when you drizzle over the creamy caper sauce. It's got flavour aplenty!

Tags:

Air Fryer Friendly

•Veggie

Allergens:

Gluten

•Soy

•Wheat

•Eggs

•Milk

•Sesame

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 Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Kale

Cucumber

Apple

Carrot

1 packet

Capers

1 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

Mixed Salad Leaves

1 packet

Caesar Dressing

(Contains: Eggs, Milk;)

½ sachet

Everything Garnish

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

Not included in your delivery

olive oil

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3799 kJ

Calories907 kcal

Fat43.1 g

of which saturates6.2 g

Carbohydrate81.5 g

of which sugars15.7 g

Dietary Fibre21 g

Protein65.6 g

Sodium1925 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Air Fryer

•Large Non-Stick Pan

Cooking Steps

PDF

• Tear kale leaves from the stems, then thinly slice, discarding stems. • Thinly slice cucumber into rounds. • Thinly slice apple into wedges. • Using a vegetable peeler, peel carrot into ribbons. • Reserve caper liquid, then roughly chop capers.

• 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. Season with salt and pepper.

• Meanwhile, in a large bowl, combine the honey, reserved caper liquid and a drizzle of vinegar and olive oil. • Add kale, cucumber, apple, carrot and mixed salad leaves. Toss to combine and season to taste.

• In a small bowl, combine capers and Caesar dressing.
• Divide kale salad between bowls. Top with plant-based crumbed chick'n. Drizzle over creamy caper sauce. • Sprinkle with everything garnish (see ingredients) to serve. Enjoy!

TIP: Capers have a strong flavour, use less if desired.