Plant-Based Crumbed Chick'n & Zingy Green Salad
with Lime & 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 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.*
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!
