Quorn Jubilee Vegetarian Chicken Salad
Our take on a veggie chicken salad that’s light, tangy and oh so delicious. Made with Quorn vegetarian chicken fillets, this quick & easy veggie salad recipe is perfect whether served as part of an al fresco dinner table, or simply as lunch or light dinner alongside a jacket potato or layered in a sandwich or wrap. Designed to be simple to recreate our vegetarian chicken salad will be a dish you will be making for years to come!
It’s also an excellent way to use up any leftover Quorn Roast too!
3.1 g of fat
- 4 Quorn Vegetarian Fillets
- A drizzle of olive oil
- 100g bistro salad leaves
- 2 spring onions, sliced
- 50g cherries, cut in half, stone removed
- 1 tbsp flaked almonds, toasted
- For the dressing:
- 1 tsp mango chutney
- 2 tbsp low fat Greek yoghurt
- ½ lemon, juice only
- 1 tsp mild curry powder
- Cook the Quorn Vegetarian Fillets as per pack instructions. Slice into strips and set aside.
- To make the dressing, mix the mango chutney, yoghurt, lemon juice and curry powder until smooth in a small bowl and set to one side.
- To serve, arrange the salad leaves on a large platter, scatter over the spring onions and cherries. Top with the sliced fillets, drizzle with the dressing, scatter with toasted flaked almonds and enjoy!
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