Southwest Chipotle Chick'n Salad
We are nearing the end of August already. I just cannot
believe how quickly time flies by….especially if 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 beautiful
overnight backpacking trip with some truly amazing ladies. There really is
nothing 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 real world again.
Now, because I have been so busy, my blog has taken a wee
break. And I am sorry. However, today I am back with a FLAVOR EXPLOSION that
everyone can enjoy. 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 amazing and the local
wine superb. I couldn’t have asked for anything more satisfying than Mike’s
Wine Bar. Truly a nice surprise. So my friends, please enjoy 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 enjoy vegan
protein options. Usually, I stick with sprouted extra firm tofu or
tempeh, and of course other beans and legumes. But this time, I wanted to try
something new and exciting. I have never been one to like meat alternatives,
especially because they are often made 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 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. 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 satisfied until dinner.
Creamy Chipotle
Dressing
Serves 4 (2 tablespoons each)
INGREDIENTS
1/3 cup Vegenaise (original)
1 lime, juiced (~2.5 tablespoons)
1 tablespoon honey
1 clove garlic, grated using microplaner
¾ teaspoon chipotle powder
½ teaspoon Eden’s sea salt
DIRECTIONS
Mix all the above ingredients together using a whisk. Store
in jar and refrigerate.
Southwest Chipotle Chick'n
Salad
Serves 1
INGREDIENTS
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, thinly sliced**
1 teaspoon extra virgin olive oil
2 handfuls mixed greens (I used a Spicy Greens mix from the
Farmers Market)
A few slices avocado
DIRECTIONS
In a medium bowl mix together the first 6 salad ingredients.
Set aside.
Meanwhile, prepare the Gardein Chick’n filet per package
instructions 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 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, stir in the 2 handfuls of mixed greens with the
other salad ingredients. Top with sliced Chick’n, avocado, and crispy tortilla
strips. Enjoy immediately.
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