Plant Based Chik’n Strawberry Salad with Cajun Ranch Dressing

Dinner, Lunch, Main Dish, Vegan

This Plant Based Chik’n Strawberry Salad with Cajun Ranch Dressing is bursting with flavor.  Some of the key ingredients include baked plant based chik’n fillets, sliced strawberries and cucumbers.  I made a spicy Cajun ranch dressing to top off the salad.



Plant Based Chik’n Strawberry Salad with Cajun Ranch Dressing

1 large head of romaine lettuce or artisan lettuce, chopped
1 1/2 cups of strawberries, halved
1/2 cucumber, thinly sliced and peeled
1/2 red onion, sliced
1 cup of vegan feta cheese, crumbled
Cajun Ranch Dressing:
1 cup of organic ranch dressing of choice
1/2 teaspoon of smoked paprika
1/2 teaspoon if Italian seasoning
1/4 teaspoon of cracked pepper
1-2 dashes of Louisiana hot sauce
-In a medium size bowl, add the dressing ingredients, whisk to combine then set aside.
-Prepare a baking sheet with parchment paper then bake two plant based chick’n filets according to directions on packaging.
-Chop lettuce into bite size pieces, and add to a bowl of cold water to rinse. Dry in the salad spinner, and add to a salad bowl or plates. Refrigerate until needed.
-To assemble the salad, in a large bowl, add the sliced strawberries, sliced cucumbers and vegan feta cheese then toss to combine. Add to the plate with lettuce, then top with plant based sliced chik’n. Drizzle the Cajun dressing and toss to serve. Garnish with fresh basil, serve and enjoy!

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