Southwest Chipotle Chick'n Salad

Ingredients:
1/3 cup      Vegenaise (original)
  1          lime, juiced
  1 tbsp     honey
  1 clove    garlic, grated using microplaner
3/4 tsp      chipotle powder
1/2 tsp      Eden's sea salt
  1          Gardein Scallopini Chick'n Filet (see Notes)
  1          corn tortilla, thinly sliced
  1 tsp      extra-virgin olive oil (optional)
1/3 cup      canned sweet corn, rinsed and drained (or better yet, freshly
             grilled corn)
1/3 cup      canned black beans, rinsed and drained
  5          cherry tomatoes, quartered
  2 tbsp     cilantro, chopped
  2 cup      mixed greens (spicy greens are a good option)
    to taste avocado slices

Instructions:
First make the Creamy Chipotle Dressing by mixing together
the Vegenaise, lime juice, honey, garlic, chipotle
powder and salt in a medium bowl mix. Set aside.
Meanwhile, prepare the Gardein Chick’n filet per package instructions and
slice into strips. 
**Optional Step: In a small separate pan, heat a little bit of olive oil
over medium heat until sizzling. Toss in the sliced corn tortilla strips.
Fry until crispy and lightly browned. Season with sea salt and optional
lime zest if desired.
Finally, prepare the salad by mixing the corn, black beans, tomatoes,
onion, cilantro, 2 tablespoons of the Creamy Chipotle Dressing and
the mixed greens. Top with sliced Chick’n, avocado and crispy
tortilla strips. Enjoy immediately. 

Description:
With 25 grams of plant protein and 17 grams of fiber, this southwest chipotle chick'n salad will keep you fueled and satisfied, says Bastyr alumna Selva Wohlgemuth, MS ('14), RD, who shares this recipe with us via her blog Poppies and Papayas. She notes that the Gardein Scallopini Chick’n Filets she uses in this recipe and vegan and gluten-free, but she offers alternative protein sources for the salad in the Notes.

Notes:
Feel free to swap this vegan choice with real chicken breast, or simply enjoy the salad without. You can even top this dish with seasoned fried tempeh or an extra serving of beans for more plant protein. 
If you want to use regular chicken, be sure to season it with some spices (cumin, paprika, garlic powder), salt and pepper, and cook until done.