Southwest Chipotle Chick'n Salad

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.

Ingredients

1⁄3 cup

Vegenaise (original)

lime, juiced

1 tbsp

honey

1 clove

garlic, grated using microplaner

3⁄4 tsp

chipotle powder

1⁄2 tsp

Eden's sea salt

Gardein Scallopini Chick'n Filet (see Notes)

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

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.