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Recipes for Everyone

Quorn Meatless Chicken and Papaya Salad

Serves 2
cooking time
30 mins
494 cals * Per Serving
4.5g sat fat * Per Serving

This Quorn Chik'n and Papaya Salad is a delicious combination of sweet and savory late summer flavors


  • 4 Quorn Naked Chik'n Cutlets, thawed
  • 1 tbs. Sriracha chili sauce
  • 1 tbs. honey
  • 2 tbs. vegetable oil
  • 2 tbs. soy sauce
  • 1 papaya, peeled and cut into wedges (or try mango if papaya is not available)
  • 1/2 cucumber, peeled and cut into very thin ribbons
  • 1 medium carrot, peeled and cut into thin strips
  • 2 green onions, finely sliced
  • 1/3 cup pomegranate seeds
  • 3 tbs. chopped fresh herbs, such as cilantro and mint
  • 3 tbs. fresh orange juice
  • 2 tbs. white wine vinegar
  • 1 tsp. sugar (to taste)
  • 2 tbs. olive oil
  • Salt & pepper to taste


  1. Combine the ingredients for the marinade in a bowl, add the Quorn Naked Chik'n Cutlets. Stir well , then cover and refrigerate for 20 minutes.
  2. Preheat the oven to 400F.
  3. Place the marinated Quorn Naked Chik'n Cutlets on a lightly greased baking sheet and cook for 10-12 minutes until golden brown.
  4. Combine the ingredients for the salad and mix well. Drizzle the salad dressing on top. Arrange a plate with the dressed salad, top with the baked Quorn Naked Chik'n Cutlets, garnish with chopped fresh herbs.
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