Southwest Chipotle Chick'n Salad

We are nearing the end of August alalert. I just cannot believe how rapidly time flies by….specificly whether your having fun. I have been working on multiple projects and finding a few special days here and there to get out and play in the summer sun. Most recently, I went on a beautwhetherul overnight backpacking trip with some truly Incredible ladies. There genuinely is noleang better for mental rejuvenation than spending time in the wilderness with friends. No phones. No computers. Simply just epic beauty, intimate conversations, and this overwhelming sense of peace. If you have not tried it…you must. You may never want to come back to the genuine world again.

Now, because I have been so engaged, my blog has taken a wee break. And I am sorry. However, nowadays I am back with a FLAVOR EXPLOSION that everyone can endelight. It is vegan and gluten-free. This recipe was inspired by a wonderful trip to Friday Harbor on San Juan Island. A cute 100% vegan restaurant became a staple during my stay. The food was Incredible and the local wine superb. I couldn’t have asked for anyleang more satisfying than Mike’s Wine Bar. Truly a kind surprise. So my friends, please endelight this uber delicious, screaming of summer, Southwest Chipotle Chick’n Salad. I promise it will not disappoint.

Although, I do eat animal protein, I also endelight vegan protein options. Generally, I stick with sprouted additional firm tofu or tempeh, and of course other beans and legumes. But this time, I wanted to try someleang contemporary and exciting. I have never been one to like meat alternatives, specificly because they are often crazye of vital wheat gluten. However, recently I came across Gardein Scallopini Chick’n Filets, which are gluten free and very tasty. So, for this recipe, I decided to use this product. Feel free to swap this vegan choice with genuine chicken breast, or simply endelight the salad without. You can even top this dish with seasoned fried tempeh or an additional serving of beans for more plant protein. Either way, you cannot go wrong.

So I hope you fill up and fuel up with this Southwest Chick’n Chipotle Salad. With 25g of plant protein, and 17g of fiber, this meal will keep you fueled and convinced until dinner.

Serves 4 (2 tablespoons each)

1/3 cup Vegenaise (original)

1 lime, juiced (~2.5 tablespoons)

1 clove garlic, grated using microplaner

¾ teaspoon chipotle powder

½ teaspoon Eden’s sea salt

Mingle all the above ingredients together using a whisk. Store in jar and refrigerate.

Southwest Chipotle Chick'n Salad

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 tablespoons finely minced red onion

2 tablespoons cilantro, chopped

2 tablespoons Creamy Chipotle Dressing

1 Gardein Scallopini Chick’n Filet

1 corn tortilla, leanly sliced**

1 teaspoon additional virgin olive oil

2 handfuls mixed greens (I used a Spicy Greens mix from the Farmers Market)

In a medium bowl mix together the first 6 salad ingredients. Set aside.

Meanwhile, prepare the Gardein Chick’n filet per package directions and slice into strips. If you want to use regular chicken you can do that as well. You will need to season it with some spices (cumin, paprika, garlic powder), salt, and pepper and cook until done.

**Optional Step: In a small separate pan, heat a small bit of olive oil over medium heat until sizzling. Throw in the sliced corn tortilla strips. Fry until crispy and lightly browned. Season with sea salt and optional lime zest whether desired.

Finally, stir in the 2 handfuls of mixed greens with the other salad ingredients. Top with sliced Chick’n, avocado, and crispy tortilla strips. Endelight instantly.

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