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Vietnamese Recipes

Seared Plant-Based Chick'n & Zingy Green Salad

Seared Plant-Based Chick'n & Zingy Green Salad

Seared Plant-Based Chick'n & Zingy Green Salad

with Lime & Sweet Chilli Dressing

Get up to $200 off!

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 chick'n and Don't forget a sprinkling of crispy shallots for some extra crunch factor.

This recipe is under 650kcal per serving.

Tags:

Veggie

•Calorie Smart

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 sachet

Crispy Shallots

1 packet

Pea Pods

1 packet

Sweet Chilli Sauce

1

Lime

1

Cucumber

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories412 kcal

Energy (kJ)1720 kJ

Fat17.1 g

of which saturates3.6 g

Carbohydrate47.4 g

of which sugars11.6 g

Dietary Fibre10.6 g

Protein21.2 g

Sodium816 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Get prepped

1

• Thinly slice cucumber into half moons. • Trim and halve pea pods lengthways. • Cut lime into wedges.

Cook the plant-based crumbed chick'n

2

• 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.

Toss the salad

3

• 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.

Finish & serve

4

• Slice plant-based crumbed chicken. • Divide seared plant-based crumbed chicken and zingy green salad between plates. • Garnish with crispy shallots. Serve with remaining lime wedges. Enjoy!

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