[Speedy Legumes] Crumbed Chick'n & Greek Cannellini Bean Salad
with Fetta & Olives
Calories
:
610 kcalProtein
:
33.9g proteinPreparation Time
:
20 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Almond
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Garlic
1 packet
Dill
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Cannellini Beans
1
Tomato
1
Cucumber
1 packet
Kalamata Olives
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
•Large Frying Pan
Cooking Steps
1
- 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 and season with salt.
2
- Meanwhile, roughly chop tomato, cucumber, kalamata olives and dill.
- Finely chop garlic.
- Drain and rinse cannellini beans.
3
- Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer to a large bowl.
- To bowl, add cannellini beans, tomato, cucumber, kalamata olives, dill, flaked almonds and a drizzle of white wine vinegar. Toss to combine and season to taste.
4
- Divide Greek cannellini bean salad and chick'n between plates.
- Crumble fetta cubes over salad to serve. Enjoy!
