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Recipes for Everyone

Quorn Meatless Chicken and Peppers Salad

Serves 2
cooking time
10 mins
569 cals * Per Serving
4.4g sat fat * Per Serving

This fresh and light salad with Quorn Naked Chik'n Cutlets and Peppers is perfect for a late summer lunch.


  • 2 Quorn Naked Chik'n Cutlets, thawed
  • 1 tbs. olive oil
  • 1/2 red bell pepper, cut into strips
  • 1/2 yellow bell pepper, cut into strips
  • 1/3 cup canned, drained sweet corn
  • 2/3 cup mango, peeled and diced
  • 1/2 cup toasted pine nuts
  • Handful of arugula or other salad greens, washed and dried
  • 1 tbs. freshly chopped parsley
  • 1 tbs. olive oil
  • 2 tbs. lemon juice
  • 1/2 tsp. Dijon mustard
  • Salt & pepper to taste
  • 1/2 cup plain yogurt
  • 1/3 cucumber, cut into small cubes
  • Handful of fresh mint, chopped


1. Heat the olive oil in a skillet and cook the Quorn Naked Chik'n Cutlets for 7-8 mins, turning frequently until golden brown. Season with salt & pepper, keep warm until needed.

2. Combine the ingredients for the dip. This can be prepared in advance and refrigerated until required.

3. Mix together all of the ingredients for the salad dressing. Arrange the salad ingredients onto two plates. Top with the Quorn Naked Chik'n Cutlets and drizzle with the dressing.

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