Veggie Chicken & Avocado Salad with Pesto Dressing
30 min
Veggie
33448
For 2 Portions
180 g
vegan chicken, diced
160 g
chickpeas
50 g
arugula
20 g
almonds, sliced
10 g
green pesto
2
avocado
1/2
lemon
3 tbsp
olive oil
1 tsp
herbes de Provence, dried
1/2 tsp
chili flake
pepper
salt
1. All set?
2. Drizzle vegan chicken pieces with oil and mix with chili flakes, Italian seasoning, salt, and pepper.
3. Add veggie chicken to a preheated pan and fry until golden, about 5 min.