Buffalo Chick'n Salad with Bleu Cheese Crumbles
Recipe:
Buffalo Chick'n Salad with Bleu Cheese Crumbles
Serves: 2-3
Prep Time: 15 min
Cooking: 10 minutes
Recipe By: Elizabeth Varga
Ingredients
1 package Abbot’s Chopped Chick’n
½ cup vegan buffalo sauce (try Primal Kitchen)
1 tablespoon maple syrup or vegan honey
½ block Nuts for Cheese Super Blue, crumbled
6 ounces mixed greens
1 medium carrot, grated
2 stalks celery, sliced on the bias
1 avocado, sliced
1 cup cherry tomatoes, halved
2 baby cucumbers, sliced and quartered
1/3 cup vegan ranch
Sliced Scallions, to serve (optional)
Gluten-free pita chips, to serve (optional)
Description
Our favorite appetizer just became a full meal. Crisp, cool greens meet our tender and juicy Fajita Chick’n and creamy, crumbled vegan bleu cheese. Crunchy carrots and celery sticks are a must, along with a bounty of summer produce. Dig in.
Method
Cook the Chick’n according to package instructions. When the Chick’n is golden brown, stir in the buffalo sauce and maple syrup. Cook for 1-2 minutes more then turn off heat.
Assemble the salad. Place a bed of greens on a large platter. Arrange the vegetables, buffalo Chick’n, and cheese in neat rows across the greens. Drizzle with the vegan ranch. Sprinkle with scallions. Serve with pita chips, if desired.