Vegan Southern "Fried Chicken" Salad

Garden Protein "Fried Chicken" Tenders
Mixed Baby Greens, Corn, Toasted Pecans
Vegan Ranch Dressing

This delightful and heart healthy vegan salad is made with Gardein's Crispy Tenders, a baked plant-based poultry-like food made from veggies and grains - quinoa, amaranth, millet, and kamut. The delicious no-cholesterol dressing is made with Vegenaise and MimicCream, a cream substitute made from almond and cashew nuts.

Mock Buttermilk Ranch Dressing

• Vegenaise


• MimicCream


• Cayenne Pepper (don't be shy)


• Dried Oregano


• Dried Dill Weed


• Onion Powder


• Garlic Powder


• Sea Salt to taste

Whisk vegenaise and mimiccream together to the consistency of ranch dressing.
Add all the seasonings and blend together.

Toss dressing with mixed baby greens, corn kernels, toasted chopped pecans.

Meanwhile, bake the crispy tenders at 350° for 18 minutes, turning once.

Let the tenders cool slightly, then cut into bite-sized pieces.

Top the dressed salad with warm crispy tenders and a few whole toasted pecans.

The combination of crispy "chicken," corn, pecans and baby lettuces tossed with a creamy ranch-style dressing makes a fabulous Southern-style salad.

Lori Lynn

Taste With The Eyes