Pear, ‘Chicken,’ and Wild Rice Salad

1/2 lb. vegan chicken
1 Tbsp. olive oil
Salt and pepper, to taste
6 oz. wild rice
8 cups mixed baby greens
1/2 lb. carrots, julienned
1/2 red onion, thinly sliced
1/4 lb. pea pods
4 fresh pears, sliced
1/4 cup dried cherries
Italian dressing

• In a medium pan over medium heat, cook the vegan chicken in the olive oil until lightly browned. Season with the salt and pepper. Cool to room temperature.
• Cook the rice according to the package directions and cool to room temperature.
• Toss the greens with the carrots, onion, and pea pods. Divide onto 4 salad plates. Put a scoop of the rice on top and arrange the “chicken” and pears. Sprinkle with the dried cherries and serve with Italian dressing.

Makes 4 servings