BBQ “Chicken-Free” Round Up Salad

bbq

08 Dec BBQ “Chicken-Free” Round Up Salad

(This recipe was adapted from my sweet friend, Katie’s @House-54 blog.)

***This recipe is great for lunch or dinner. You can make it as large as you want by increasing
the amount of romaine lettuce and other ingredients.

Ingredients:

  • 1 Tbsp extra virgin olive oil
  • 1 package of Beyond Meat Chicken-Free Strips (12oz.)
  • 1 cup of your favorite BBQ sauce (We use Stubbs or another certified GF brand)
  • 1 large bag of romaine lettuce (with 3 heads of romaine lettuce in it)
  • 1 cup organic black beans (We use the canned Eden Organic black beans), drain them
    thoroughly
  • 1 cup thawed organic sweet corn (We use Organic 365 frozen corn)
  • 2 cups cooked (gluten-free) elbow or penne pasta (We use Tinkyada Organic gluten-free
    pasta)
  • 1 cup shredded dairy-free cheese (We use the Daiya brand cheddar cheese block)
  • 1 handful of cherry tomatoes
  • Veganaise brand Ranch Dressing
  • 1/4 cup finely chopped scallions (optional)

***We also like to top this salad with sliced avocados & banana peppers. The sky’s the
limit!!

Instructions:

  1. Slice all the Chicken-free Strips into small cubes. Heat 1 Tbsp of oil in medium skillet.
  2. Sauté the ‘chicken’ per package instructions.
  3. Pour 1 cup of BBQ sauce over cubed ‘chicken’. Stir & coat thoroughly. Turn heat to a LOW
    simmer, so sauce will thicken.
  4. Chop romaine lettuce in small pieces and place in large serving bowl.
  5. Toss corn, black beans, & (gluten-free) pasta in with the lettuce. I like to mix it all together
    with my hands.
  6. Shred the Daiya cheese block into the salad and mix it again with your hands.
  7. Scoop the BBQ ‘chicken’ saucy mixture over the top of the salad. The heat will help melt the
    cheese.
  8. Pour a small amount of Veganaise Ranch dressing over the saucy ‘chicken’ and garnish with
    tomatoes & scallions.
  9. Serve Immediately
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