Plant-Based Crumbed Chick’n Salad
with Garlic Croutons & Pickled Cucumber
Salads are the quickest and easiest meals to whip up when you are short on time, or if you are just craving something light and fresh. This one is made that much better by the little things; the garlicky spiced croutons, the plant-based aioli and Dijon mustard. Oh, and it is completely plant-based!
This recipe is under 650kcal per serving.
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.
Ingredients
2 clove
garlic
1 packet
Snacking Tomatoes
1
cucumber
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1 packet
Dijon mustard
1 packet
mixed salad leaves
1 packet
Golden Goddess Dressing
(Contains Sesame;)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
20 g
plant-based butter
½ tbs
honey
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • Halve snacking tomatoes. • Thinly slice cucumber into rounds. • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• Cut bake-at-home ciabatta into slices. • Toast or grill ciabatta to your liking. • In a small heatproof bowl, add garlic and the plant-based butter and microwave in 10 second bursts, until melted and fragrant. Season with salt and pepper. • Brush garlic butter over ciabatta then roughly chop.
• 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 Dijon mustard, the honey, a splash of pickling liquid and a drizzle of olive oil.
• Drain cucumber. • To bowl with dressing, add cucumber, tomatoes and mixed salad leaves. Toss to combine and season to taste.
• Slice chick'n. • Divide salad between bowls. Top with plant-based crumbed chick'n and garlic croutons. Drizzle over golden goddess dressing to serve. Enjoy!