BBQ Kale Chick'n Salad

Recipe:

BBQ Kale Chick’n Salad

Serves: 4 - 6 people
Prep Time: 20 min
Cooking: 20 min
Recipe By: The Plant Powered Parents

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Ingredients

2 tablespoons extra virgin olive oil

1 package of Abbot’s Chick’n

Sea salt and cracked black pepper

1 cup frozen corn

2 bunches of green kale

1/2 head of green cabbage

1 cup shredded carrots

1 red onion, diced

2 avocados, chopped

2/3 cup plant-based ranch dressing

1/3 cup BBQ sauce

1/2 cup fresh cilantro, chopped

Description

To fuel the season’s festivities, lean on Abbot’s. Our plant proteins are clean, delicious, and versatile, great for elevated, plant-rich versions of your favorite summer dishes, like this BBQ Kale Chick’n Salad. (P.S. Use grilled corn to really take this recipe to the next level.)

Method

  1. Cook the Chick’n according to the package instructions - browning thoroughly and seasoning with salt and pepper. Set aside.

  2. In the same pan, cook the corn. Add the corn and over medium heat, cook until heated throughout. Then set aside to cool.

  3. Finely chop/shred the kale and green cabbage. Mix together in a bowl and massage lightly for 1 - 2 minutes, which helps tenderize the kale.

  4. Top the greens with the carrots, onion and avocado. Add corn and Chick’n.

  5. For the dressing, mix together the ranch and BBQ sauce and drizzle on top. Garnish with fresh cilantro and enjoy!

Chick'nAspen LewisSoups-Salads-and-Sandwiches, Healthy & Nourishing