Ingredients
FOR THE “CHICKEN”
SALAD
1-cup quinoa
1 bag (9-ounces) Beyond Meat Chicken-Free Strips (non vegans can use chicken breast)
½-cup vegan bbq sauce
8 cups mixed salad greens and baby spinach leaves
2-cups halved strawberries
½-cup chopped pecans
2 small red onions, sliced
FOR THE DRESSING
¼-cup to ½-cup vegan bbq sauce (adjust to taste)
4 tablespoons lime juice, or to taste
chopped fresh parsley
Instructions
Prepare quinoa per directions on the package; set aside and cool completely.
Lightly coat a skillet with cooking spray.
Add chicken and heat for 3 minutes.
Stir in bbq sauce and continue to cook for 2 to 3 minutes, or until heated through.
In the meantime, place salad greens in a salad bowl.
Add quinoa, chicken, strawberries, nuts, and onions over salad greens. Set aside.
Prepare the salad dressing.
Pour bbq sauce into a skillet over medium heat; cook for 30 seconds.
Stir in lime juice and remove from heat.
Add to salad.
Garnish with fresh parsley and serve.
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