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)
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
Mix 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, 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
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.