Quick Plant-Based Chick'n & Herby Fries
with Apple Salad & Creamy Mayo- Gluten
- Soy
- Wheat
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 fries and an apple salad for maximum flavour and fun. Don't forget the creamy mayo for dipping!
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Plant-Based Mayonnaise
1 sachet
Garlic & Herb Seasoning
1
Apple
1 packet
Potato Fries
1
Carrot
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Not included in your delivery
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• 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 a drizzle of vinegar and olive oil. Season to taste with salt and pepper and set aside.
TIP: Toss the salad just before serving to keep the leaves crisp.
• When wedges 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 plant-based mayonnaise over chick’n and fries to serve. Enjoy!
