Double Plant-Based Chick’n & Sweet Chilli Mayo Salad
with Garlic Croutons & Flaked Almonds
This one is coming in hot! Sweet chilli and mayo combine to make a firecracker salad that your plant-based chicken will happily soak up. With garlic croutons and flaked almonds for extra crunch, you've got flavours aplenty!
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.
Ingredients
2 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1
cucumber
1
Red Radish
1 packet
snacking tomatoes
1 clove
garlic
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
Plant-Based Mayonnaise
1 packet
sweet chilli sauce
1 packet
mixed salad leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Heat a large frying pan over medium-high heat with enough olive oil to coat base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper-towel lined plate.
TIP: Cook plant-based crumbed chicken in batches if your pan is getting crowded.
• Meanwhile, thinly slice cucumber and red radish into rounds. • Halve snacking tomatoes. • Finely chop garlic. • Slice bake-at-home ciabatta in half lengthways and toast or grill to your liking. • In a small bowl, combine plant-based mayonnaise and sweet chilli.
• In a large heatproof bowl, combine garlic and a generous drizzle of olive oil. • Microwave until fragrant, 30 second bursts. • Cut or tear toasted ciabatta into bite-sized chunks. • Add croutons to bowl with garlic oil, tossing to coat.
• To bowl with croutons, add snacking tomatoes, cucumber, radish, mixed salad leaves and balsamic vinaigrette dressing, tossing to combine. • Slice plant-based crumbed chick'n if preferred. • Divide crouton salad between bowls. Top with chick'n. • Drizzle with sweet chilli mayo. Sprinkle with flaked almonds to serve. Enjoy!