Superquick Plant-Based Crumbed Chick'n & Ribbon Slaw
with Sesame-Sriracha Dressing
Add some heat to your average side salad by spiking it with this sesame-sriracha sauce. Plate it up with golden crumbed chick'nand you'll have dinner ready in a flash!
This recipe is under 650kcal 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
Carrot
1 packet
Coriander
1 packet
Mixed Salad Leaves
1
Pear
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Sesame Dressing
1 packet
Shredded Cabbage Mix
1 packet
Sriracha
Cooking Steps
• Set air fryer to 200°C. • 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. Season with salt and pepper. • Transfer to a paper towel-lined plate.
• Meanwhile, slice pear into thin sticks. • Using a vegetable peeler, peel carrot into ribbons. • In a large bowl, combine sriracha, sesame dressing, the soy sauce and a drizzle of olive oil.
• Just before serving, to the bowl with the dressing, add shredded cabbage mix, mixed salad leaves, pear and carrot. Toss to coat and season to taste.
• Slice plant-based crumbed chicken • Divide superquick plant-based crumbed chicken and sesame-sriracha salad between plates to serve. Enjoy!
