Plant-Based Chick'n & Herby Fries

Name: Plant-Based Chick'n & Herby Fries with Apple Salad & Creamy Pesto Sauce
Total time: 25m
Yield: 2
Ingredients: 1 packet Balsamic Vinaigrette Dressing; 1 Carrot; 1 packet Flaked Almonds; 1 sachet Garlic & Herb Seasoning; 1 Apple; 1 packet Mixed Salad Leaves; 1 packet Parsley; 1 packet Plant-Based Basil Pesto; 300 g Plant-Based Crumbed Chicken; 1 packet Plant-Based Mayonnaise; 1 packet Potato Fries; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Apple Salad & Creamy Pesto Sauce

4.0(14)

Recipe Development TeamUpdated on January 21, 2026

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Calories

863 kcal

Protein

26.7g protein

Difficulty

Easy

Allergens:

Almond
Gluten
Soy
Wheat
May contain traces of allergens
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut
Eggs

Who says eating plant-based is boring? it's time to get excited for our crumbed Chick'n – we've paired it with herby baked wedges and an apple salad for maximum flavour and fun. Don't forget the creamy pesto sauce for dipping!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Balsamic Vinaigrette Dressing

Carrot

1 packet

Flaked Almonds

(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)

1 sachet

Garlic & Herb Seasoning

Apple

1 packet

Mixed Salad Leaves

1 packet

Parsley

1 packet

Plant-Based Basil Pesto

(Contains: Almond, May contain traces of allergens, Cashew, Eggs, Macadamia, Milk, Walnut;)

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

Plant-Based Mayonnaise

1 packet

Potato Fries

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories863 kcal

Energy (kJ)3610 kJ

Fat50.2 g

of which saturates4.6 g

Carbohydrate71.6 g

of which sugars10.9 g

Dietary Fibre14.5 g

Protein26.7 g

Sodium1360 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced.
• Place potato fries on a lined oven tray. Drizzle with olive oil, sprinkle with
garlic & herb seasoning, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, thinly slice apple into wedges. Grate carrot.
• In a medium bowl, combine apple, carrot, mixed salad leaves and
balsamic vinaigrette dressing. Season with salt and pepper and set aside.
• In a small bowl, combine plant-based mayonnaise and plant-based
basil pesto.

TIP: Toss the salad just before serving to keep the leaves crisp.

• When fries have 10 minutes remaining, heat a large frying pan over
medium-high heat with enough olive oil to coat the base.
• Cook plant-based crumbed chicken until golden and heated through,
2-3 minutes on each side. Transfer to a paper towel-lined plate.

• Toss salad to combine.
• Divide plant-based chick’n (slice if preferred), apple salad and herby fries
between plates.
• Spoon creamy pesto sauce over chick’n and fries.
• Sprinkle with flaked almonds. Tear over parsley to serve. Enjoy!