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