mexican chopped salad

mexican chopped salad

yield: serves 4


mexican chopped salad

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ingredients

  • 1 pkgscallopini
  • 1 pkgfajita spice (simply organic)
  • 1 tbspvegetable oil
  • 1/4 cuplime juice, fresh squeezed
  • 2 tbspagave nectar
  • 1 tbspcilantro, finely chopped
  • 1garlic clove, peeled and minced
  • 1serrano pepper, deveined and finely diced
  • 1/4 cupextra virgin olive oil
  • 1 headbibb lettuce, torn into bite sized pieces
  • 1 cupcanned black beans, rinsed
  • 1/2 cupcorn, canned
  • 1 cupgrape tomatoes, halved
  • 1scallion, thinly sliced
  • 1avocado, sliced
  • 1/4 cuppine nuts, toasted
  • 2 tbspcilantro leaves

mexican chopped salad

preparation

Thaw gardein chick'n for 15 minutes

In a small bowl mix together lime juice, agave, cilantro, garlic, and seranno pepper. While continuously mixing, slowly add olive oil to finish dressing.

Dredge chick’n in fajita spice.

Fry the dredged scallopini in oil for 2-3 minutes on each side until golden brown and hot through, set onto cutting board and slice each breast into 3.

On a large serving platter add lettuce, black beans, corn, grape tomatoes, scallions, and avocado. Drizzle salad with dressing and garnish with toasted pinenuts and cilantro leaves.

comments (4)

  1. Cara |

    Very tasty– but also very sweet. I recommend omitting the honey (or agave nectar, in my case), as well as using completely unsweetened yogurt.

  2. Alicia |

    I’m new to vegan eating and I was scared to try, but I did! Your tenders were a first and won’t be a last. I not only felt better about myself but I also enjoyed my food. Thanks for a great tasting product. Will definitely start using more of your products.

    1. Sara |

      Thanks for the love Alicia! 🙂

  3. Laura Mowrey |

    I first tried the crispy chicken and both my husband and I are HOOKED! Last night we made the teriyaki dish and tonight we’re having the pita pockets……I went back to Safeway and bought 10 more bags, LOVE this stuff!!!!!

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