Seared Plant-Based Chicken & Zingy Pea Pod Salad
with Lemon & Sweet Chilli Dressing
- Gluten
- Soy
- Wheat
Take your standard salad to new heights by teaming pea pods and cucumber with a zingy sweet chilli and lemon juice dressing. Plate it up with seared plant-based chicken for a delicious, flavour-packed meal.
Ingredients
1
Cucumber
1
Lemon
1 packet
Mixed Salad Leaves
1 packet
Pea Pods
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1 packet
Slaw Mix
1 packet
Sweet Chilli Sauce
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons.
• Trim and halve pea pods lengthways.
• Cut lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season plant-based crumbed chicken on both sides with salt and pepper.
• When oil is hot, cook the plant-based crumbed chickens until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Transfer to a plate, cover and rest for 5 minutes.
• Meanwhile, in a large bowl, combine sweet chilli sauce, a good squeeze of lemon juice and a drizzle of olive oil.
• Add pea pods, cucumber, slaw mix and mixed salad leaves to the dressing, tossing to coat. Season to taste with salt and pepper.
• Slice chicken (if preferred).
• Divide seared the plant-based crumbed chicken and zingy pea pod salad between plates. Serve with remaining lemon wedges. Enjoy!
