Spicy Plant Based Chick’n Salad

Dinner, Lunch, Vegan

Spicy Plant Based Chick’n Salad is unbelievably delicious, with a spicy kick to it.  Some key ingredients include spicy plant based chick’n filets, romaine lettuce, red onion, grape tomatoes, vegan bacon, and vegan blue cheese crumbles.  I topped it off with a delicious homemade ranch dressing.

 


 

Spicy Plant Based Chick’n Salad
Ingredients:
1 Large head of romaine lettuce
1 Pint of tomatoes, halved
1/2 Package of plant based bacon, chopped
1/2 Red onion
1 Avocado, cubed
1 Cup of frozen or fresh corn
1 Cup of nondairy Blue Cheese Crumbles
Croutons:
2-4 Slices of sourdough bread, or a bread of your choice, chopped into cubes
1-2 Tablespoons of olive oil
1/2 Teaspoon of smoked paprika
1 Tablespoon of Italian seasoning
1/2 Teaspoon onion powder
Pinch of Himalayan salt and pepper
Pinch of onion powder
Directions:
-For Croutons: Preheat oven to 350F. Cut bread into 3/4 – 1 inch cubes. In a medium size bowl, add croutons, spices, vegan Parmesan cheese and olive oil and combine well. Spread onto a parchment lined baking sheet and bake 12-14 minutes, stirring halfway. Remove from the oven to cool on the baking sheet.
-Bake plant based chick’n filets according to directions on packaging.
-Chop romaine 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 lettuce, tomatoes, plant based Chick’n filets, plant based bacon, red onion, avocado, nondairy blue cheese crumbles and croutons. Add your favorite dressing add toss to serve. Garnish with fresh basil, serve and enjoy!

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