Vegan Chicken Salad with fruity Dressing
30 min
Vegan
10140
For 2 Portions
180 g
vegan chicken, diced
120 g
snow pea
60 g
arugula
60 ml
mango-passion fruit-orange nectar
10 g
almonds, sliced
1 stalk(s)
celery
1/2 bunch(es)
radish
1/3
lemon
2 tbsp
white balsamic vinegar
2 tbsp
olive oil
pepper
salt
1. All set?
2. Heat oil in a pan and fry vegan chicken according to package instruction until golden brown. Season with salt and pepper.
3. Meanwhile, toast sliced almonds in a dry pan until golden.