One of the reasons I knew I could stick with being vegan came after I ate gardein chicken strips. To say I'm obsessed is an understatement! And although I have to stop myself from eating them all the time, I have to admit it's an amazing chicken substitute. It never fails, when I take that first bite into a chicken finger I shout aloud, "why would you eat meat when you can eat this!" It actually tastes so much better. So let's get your mouth watering for some vegan chicken with my super quick recipe for mango chik'n salad dressed with my awesome creamy herb dressing.
ingredients (serves 2):
6 pieces gardein chipotle lime crispy fingers
1 tbsp coconut oil
4 C romaine lettuce, chopped
1 mango, pitted, peeled, and cubed
1 avocado, pitted, peeled, and cubed
1 vine tomato, sliced
2 carrots, shredded
1 green onion, finely chopped
1/3 C cilantro, finely chopped
1/3 C coconut bacon
2 lime wedges
Heat coconut oil in a non-stick pan on medium. From frozen, cook the gardein crispy fingers for approx. 6 minutes each side or until heated through, golden brown, and crispy on the outside. Turn the burner off but keep them warm with a lid while you assemble the salad.
Toss the chopped romaine lettuce in some dressing until it's evenly coated. Divide it up into your 2 serving dishes and assemble the tomato, carrot, green onion, avocado, and mango on top. Slice each gardein chipotle lime crispy finger lengthwise into 3 thinner pieces and divide evenly between servings. Garnish with coconut bacon, cilantro, and a lime wedge each, then drizzle more dressing on top to your liking.