Greek Plant Based Chik’n Salad

Dinner, Lunch, Vegan

Greek Plant Based Chik’n Salad is a dish that can be an entire meal or a side salad.  Other than the plant based chik’n, some other key ingredients included artisan romaine lettuce, vegan feta cheese and grape tomatoes.  This is a classic salad that is full of an authentic Greek flavor.  I drizzled the salad with a delicious, home-made tahini dressing.

Greek Plant Based Chik’n Salad


Ingredients:
8 oz of plant based Chik’n
1 Cucumber, sliced in quarters
1 Pint of cherry tomatoes, halved
Vegan Feta cheese, crumbled
Bunch of Romaine lettuce, chopped
1 Tablespoon of olive oil

Tahini Dressing:
1/2 Cup of tahini
3 Tablespoons of apple cider vinegar
2 Tablespoons of soy sauce
2 Teaspoons of Italian seasoning
2 Tablespoons of olive oil
2 Tablespoons of fresh lemon juice, medium lemon
2 Cloves of garlic, minced
Water as needed to thin

Directions:
-Add all dressing ingredients to blender and blend until smooth.
-Then add 1 tablespoon of water at a time to thin to desired consistency. Then set aside.
-Sauté the vegan chik’n in a cast iron skillet with 1 tablespoon of olive oil according to directions on packaging.
-Prepare the salad by combining all ingredients into a large mixing bowl and toss to combine. On a serving plate add chopped romaine lettuce, add cucumber salad mixture over greens top with chick’n and vegan feta cheese. Drizzle with tahini dressing and enjoy.

 

 

 

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