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A simple salad made with Quorn Roast Chicken Sliced Fillets [vegetarian]

Quick and easy vegetarian lunch or dinner
Servings: 1
Author: Petra Kravos

Ingredients

  • 140 g Quorn Roast Chicken Sliced Fillets
  • 100 g mixed salad leaves as much as you like
  • 2 tomatoes as many as you like
  • 1/3 cucumber chopped
  • 6 pitted black olives
  • 1/2 avocado chopped
  • 1 spring onions chopped
  • a handful of pine nuts
  • 1/2 tsp smoked paprika
  • 1 tbsp extra virgin olive oil
  • 1 tbsp organic apple cider vinegar (according to taste)
  • salt according to taste

Instructions

  • Prepare all the vegetables and mix them all together. Place them into a container to take with you to work (if that's what you are doing).
  • Open a pack of Quorn Roast Chicken Sliced Fillets (140g), coat them in some olive oil and smoked paprika and if you are taking them to work, put them in a separate container.
  • When ready to eat, just heat up the Quorn and mix the salad together with some olive oil, apple cider vinegar and salt.
  • Finally, add the warm Quorn chicken fillets on top of the salad and enjoy!

Notes

You could replace pine nuts with pumpkin or sunflower seeds for that extra crunch.
Try adding beans for extra protein and to feel full for longer.