Recipes   >   Plant Based Chicken And Freekeh Salad

Plant Based Chicken And Freekeh Salad

Modernise your menu with this delicious fresh plant based chicken salad.



  • 750g frozen Edgell Plant Based Chicken Style Strips, thawed   
  • 30g Moroccan seasoning
  • 400g freekeh, cooked following packet directions, drained and cooled to room temperature
  • 225g rocket
  • 40g shredded fresh mint leaves, plus extra leaves, for garnish
  • 400g broad beans, blanched and shelled
  • 100g red onion, thinly sliced on mandolin
  • 400g roasted red capsicum strips
  • 200g chopped smoked or tamari almonds
  • 200g lemon and olive oil dressing
  • 250g Sicilian olives


1. Coat Edgell Plant Based Chicken with Moroccan seasoning and pan fry following packet directions. Set aside.
2. Combine remaining ingredients and toss through dressing. Top with plant based chicken.
This recipe is: Café   Soup / Salads   Mains   Australian   Plant Based Protein   Grains  
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