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Vietnamese Recipes

Plant-Based Crumbed Chick'n & Zingy Green Salad

Plant-Based Crumbed Chick'n & Zingy Green Salad

Plant-Based Crumbed Chick'n & Zingy Green Salad

with Lime & Sweet Chilli Dressing

3.8

(4)

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Take your standard Vietnamese-style salad to new heights by teaming pea pods and cucumber with a zingy sweet chilli and lime juice dressing. Plate it up with seared plant-based crumbed Chick'n and Don't forget a sprinkling of crispy shallots for some extra crunch factor.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Soy

•Wheat

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

Mixed Salad Leaves

1

Lime

1 packet

Pea Pods

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1

Cucumber

1 packet

Sweet Chilli Sauce

1 sachet

Crispy Shallots

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)3016 kJ

Calories721 kcal

Fat26.1 g

of which saturates5.5 g

Carbohydrate81.2 g

of which sugars13.4 g

Dietary Fibre18.8 g

Protein64.6 g

Sodium1476 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

Get prepped

1

• Thinly slice cucumber into half-moons.
• Trim and halve pea pods lengthways.
• Cut lime into wedges.

Cook the pork

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.

Toss the salad

3

• Meanwhile, in a large bowl, combine sweet chilli sauce, a good squeeze of lime juice and a drizzle of olive oil.
• Add pea pods, cucumber and mixed salad leaves to the dressing, tossing to coat. Season to taste.

Finish & serve

4

• Divide plant-based crumbed chick'n and zingy green salad between plates.
• Garnish with crispy shallots. Serve with remaining lime wedges. Enjoy!

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