Yield:  1 serving

Ingredients:

Measure:
Kale, chopped ½ cup
Carrots, julienne ¼ cup
Red Cabbage, shredded ¼ cup
Pickled Cucumber, julienne ¼ cup
Orange Marmalade 1 Tbsp.
Apple Cider Vinegar 1 tsp.
Plant-Based Mayo 2 Tbsp.
Dill, fresh, chopped 1 Tbsp.
Lightlife® Plant-Based Chick’n Fillet 1 each
Nashville Hot Sauce, prepared 2 Tbsp.
Brioche Bun, toasted 1 each

Method:

  1. For the Slaw, combine kale, carrot, cabbage and pickles. Mix together mayo, vinegar, marmalade and dill; toss with veggies. Allow to marinate for at least an hour.
  2. Set deep fryer to 350ºF. From frozen, cook Plant-Based Chick’n Fillet for 6 minutes or until golden brown and an internal temperature of 165°F. Coat with Nashville hot sauce; set aside.
  3. Place coated Plant-Based Chick’n Fillet on the brioche heel. Top with Slaw and brioche crown; serve.