Preparation

  1. Deep fry TMK Chick*n Tenders for 4-5 minutes or until golden and let them rest for 2 minutes.
  2. Mix together olive oil and crushed garlic, pour over cut bread loaf and bake in the oven for 10 minutes or until golden.
  3. To assemble the salad, shred the romaine lettuce. Cut each tender into 3 pieces and place over lettuce. Top with vegan parmesan cheese.
  4. To make the dressing mix all ingredients together in a blender and pour over salad before serving. Enjoy!
  • Ingredients
    Ingredients

    For the croutons

    • For the croutons
    • 1 small bread loaf cut in small 2cm squares
    • 3 tablespoons virgin olive oil
    • 2 garlic cloves minced

    For the salad

    • 10 TMK Chicken Tenders
    • 1 large romaine lettuce
    • ½ cup vegan parmesan

    For the dressing

    • 2 small garlic cloves minced
    • 2 teaspoon dijon mustard
    • 1 teaspoon soy sauce
    • 2 teaspoon lemon juice
    • 1 teaspoon white wine vinegar
    • 1/3 cup vegan mayo
    • Salt & pepper to taste

Ingredients

For the croutons

  • For the croutons
  • 1 small bread loaf cut in small 2cm squares
  • 3 tablespoons virgin olive oil
  • 2 garlic cloves minced

For the salad

  • 10 TMK Chicken Tenders
  • 1 large romaine lettuce
  • ½ cup vegan parmesan

For the dressing

  • 2 small garlic cloves minced
  • 2 teaspoon dijon mustard
  • 1 teaspoon soy sauce
  • 2 teaspoon lemon juice
  • 1 teaspoon white wine vinegar
  • 1/3 cup vegan mayo
  • Salt & pepper to taste

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