Plant-Based Crumbed Chick'n & Zingy Green Salad
with Lime & Sweet Chilli Dressing
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.
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
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
Cooking Steps
• Thinly slice cucumber into half-moons.
• Trim and halve pea pods lengthways.
• Cut lime into wedges.
• 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.
• 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.
• Divide plant-based crumbed chick'n and zingy green salad between plates.
• Garnish with crispy shallots. Serve with remaining lime wedges. Enjoy!
