Plant-Based Crumbed Chick'n & Zingy Green Salad
with Lime & Sweet Chilli Dressing
Tags:
Under 30g carbs
Allergens:
Gluten
•Soja
•Hvede
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, Soja, Hvede;)
1
Cucumber
1 packet
Sweet Chilli Sauce
1 sachet
Crispy Shallots
Cooking Steps
1
• Thinly slice cucumber into half-moons. • Trim and halve pea pods lengthways. • Cut lime into wedges.
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.
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.
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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