Sponsored: What The Cluck salad
Serves: 2
Prep time: 10Total time: 
Sponsored
Recipe photograph by Stuart West
Sponsored: What The Cluck salad
Serves: 2
Prep time: 10Total time: 
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Ingredients
- 2 tbsp mixed seeds
- 2 tbsp Hellmann’s Garlic & Herb sauce
- 1 tsp lemon juice
- ½ tbsp vegetable oil
- 1 x 160g pack The Vegetarian Butcher What the Cluck Vegan Chicken Chunks
- 1 tbsp Dijon mustard
- 1 tbsp clear honey or maple syrup
- 100g mixed leaf salad
- 60g radishes, trimmed and sliced
Step by step
- Toast the seeds in a dry frying pan for a couple of minutes until starting to jump and split; tip onto a plate. Meanwhile, whisk together the Hellmann’s Garlic & Herb sauce, lemon juice and enough cold water to give a drizzling-consistency dressing.
- Heat the oil in the frying pan then add the What the Cluck Vegan Chicken Pieces and stir-fry for about 3 minutes. Combine the mustard, honey or syrup and 1 tablespoon of water then add to the pan and toss to coat; remove the pan from the heat.
- Add the salad leaves and sliced radishes to a salad bowl and drizzle with half the Hellmann’s Garlic & Herb dressing. Spoon the honey-mustard Vegan Chicken Pieces on top, drizzle with the rest of the dressing then scatter the toasted seeds on top.
