Description
Crunchy lettuce gets topped with spiced vegan chicken pieces, fresh mangos, soft ripe avocado and juicy cherry tomatoes. There is plenty of flavour going on in this salad, so much so that the dressing is kept very simple; Lime, Olive oil, Salt and pepper and leftover spice mix.
Ingredients
2 tbsps EVOO
6 Garlic cloves – crushed
170g vegan chicken in bite sized pieces
60g Vegan bacon bits
1/4 red onion, thinly sliced
2 Small Ripe avocados. Thinly sliced * or 1 large
1 medium mango. Thinly slice or diced
450g little gem lettuce or green lettuce leaves
150g cherry tomatoes halved
Basil and or mint leaves for serving
Vegan Chicken Seasoning:
1/4 tsp Salt
1/2 tsp sumac (no salt)
1 tsp Coriander
1 tsp Cumin
1/2 tsp ground turmeric
1/2 tsp paprika / red pepper flakes
1/4 tsp freshly cracked black pepper
Salad Dressing:
Lime zest (of 1 Lime)
Lime Juice (of 1 lime)
5 tbsp Olive oil
Instructions
- Combine: coriander, cumin, turmeric, red pepper flakes in a small bowl; Set aside
- Heat 2 Tbsp Olive oil in large non stick pan over medium heat. Add Garlic & vegan chicken pieces to pan. Toss to coat in oil, then add 3/4 of the seasoning mix, Cook for 1 minute, then add bacon bits, cook for a further 2-4 minutes tossing occasionally, until lightly golden brown.
- Remove from heat. Set aside to cool slightly.
- In a small bowl whisk together the lime juice, remaining 5tbsp of olive oil and spice mix, season dressing with flakey sea salt and cracked black pepper.
- Arrange lettuce, vegan chicken and bacon, sliced avocado and mango, onion on a large plate or platter. Drizzle over the dressing just before serving. If using; Scatter basil and mint leaves over, and a final twist of pepper, sprinkle of red pepper flakes.
Notes
*or 1 large
- Prep Time: 15
- Cook Time: 5
- Category: Mains, Salad
- Method: Pan
- Cuisine: American Inspired