BBQ Mock Chicken Salad with Chipotle Ranch Dressing

Photo: BBQ Mock Chicken Salad
This Southwest salad is sure to please all year long. Garnish with some avocado and crushed tortilla chips for added flair.
Yield
4-6 Servings
Vegan
Salads
Ingredients
  • 1 (12- ounce) package vegetarian chicken strips, chopped
  • 1 (10- ounce) package frozen corn
  • 1 cup BBQ sauce
  • Salt and pepper
  • 5-6 cups chopped Romaine lettuce
  • 1 cup diced red pepper
  • 1 cup sugar plum tomatoes, whole
  • 1 cup chopped cilantro
  • 1 cup shredded red cabbage
  • 1 cup vegan shredded cheese

Chipotle Ranch Dressing

  • 1 ½ cups Veganaise
  • ¼ cup fresh dill
  • 1 garlic clove
  • 1 Tablespoon shallot
  • ½ lemon
  • Juice of 1 lime
  • 3 Tablespoons- ¼ cup Chipotle hot sauce
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375º. Line a baking pan with parchment paper.
  2. In a medium bowl add chicken, corn, BBQ sauce, salt, and pepper. Toss together until well combined. Spread evenly on baking and bake for 20- 25minutes
  3. Place lettuce, red pepper, tomatoes, cilantro, cabbage, and shredded cheese in a large salad bowl.
  4. Combine all Dressing ingredients in a food processor until smooth and creamy.
  5. Once roasting is done remove chicken and corn and let cool slightly. Once cooled, toss in with salad ingredients.
  6. Toss in Dressing so it’s evenly distributed throughout the salad. Salt and pepper to taste and enjoy!