Southwest Chipotle Chick'n Salad
With 25 grams of plant protein and 17 grams of fiber, this meal 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.
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.
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.