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: 1 packet Mixed Salad Leaves; 1 Kale; 1 sachet Everything Garnish; 1 packet Caesar Dressing; 1 packet Capers; 1 Cucumber; 1 Red Apple; 1 Carrot; 300 g Plant-Based Crumbed Chicken

with Everything Garnish & Creamy Caper Sauce

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Calories

:

495 kcal

Protein

:

23.5g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Allergens:

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

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

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1

Kale

1 sachet

Everything Garnish

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

1 packet

Caesar Dressing

(Contains: Eggs, Milk;)

1 packet

Capers

1

Cucumber

1

Red Apple

1

Carrot

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

Nutritional Values

Calories495 kcal

Energy (kJ)2070 kJ

Fat22.3 g

of which saturates2.6 g

Carbohydrate46.1 g

of which sugars11.4 g

Dietary Fibre12.8 g

Protein23.5 g

Sodium1390 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• 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.