Plant-Based Crumbed Chick'n & Supergreen Kale Salad
with Everything Garnish & Creamy Caper Sauce
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!
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
Kale
1
Cucumber
1
Apple
1
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)
Utensils
Cooking Steps
• 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.
