Plant-Based Crumbed Chick'n & Zingy Green Salad
with Lime & Sweet Chilli Dressing
Take your standard salad to new heights by teaming pea pods and cucumber with a zingy sweet chilli and lime juice dressing. Plate it up with seared plant-based crumbed chick'n and don't forget a sprinkling of crispy shallots for some extra crunch factor.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Crispy Shallots
1 packet
Pea Pods
1 packet
Sweet Chilli Sauce
1
Lime
1
Cucumber
1 packet
Mixed Salad Leaves
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
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 lime into wedges.
• 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 sweet chilli sauce, a good squeeze of lime juice and a drizzle of olive oil. • Add pea pods, cucumber and mixed salad leaves to the dressing, tossing to coat. Season to taste.
• Divide plant-based crumbed chick'n and zingy green salad between plates. • Garnish with crispy shallots. Serve with remaining lime wedges. Enjoy!
