Ingredients
- 3 ea. Incogmeato™ Chik’n Tenders, fried
- 2 fl. oz. Garlic Parmesan Sauce
- 7.5 oz. French fries, fried
- 1 tsp. Parsley, picked & chopped
- 1 tsp. Chives, chopped
- 2 tsp. Parmesan cheese, grated
- 2 fl. oz. Sun-dried tomato aioli
Sun-Dried Tomato Aioli
- 2 cups Mayonnaise
- ¾ cup Sun-dried tomatoes
- 1 fl. oz. White balsamic or white distilled vinegar
- 1 tsp. Kosher salt
Recipe Directions
1. Fry Incogmeato® Chik’n Tenders according to instructions. Remove tenders from fryer and transfer to a clean mixing bowl. Toss with garlic Parmesan sauce until completely coated.2. Place seasoned French fries on desired serving vessel. Add sauced Incogmeato® Chik’n Tenders and garnish with fresh chopped parsley, chives, and ground Parmesan cheese.
3. Serve immediately with a side of sun-dried tomato aioli.
SUN-DRIED TOMATO AIOLI:
1. Combine mayonnaise, sun-dried tomatoes, vinegar, and Kosher salt together in a blender or food processor and run at medium speed until a smooth consistency is formed (approximately 30 seconds).
2. Transfer to sealed storage container and reserve refrigerated until needed.
