Southwest Salad with Creamy Chili-Lime Dressing
Southwest Salad with Creamy Chili-Lime Dressing
Course: Lunch, DinnerCuisine: Mexican, AmericanDifficulty: Easy
Servings
3-4
servingsPrep time
15
minutesCooking time
7
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 pkg. crispy vegan chicken strips
1 head lettuce, chopped
1 red or orange pepper, chopped
1 avocado, chopped
1 medium tomato, chopped
1 bunch cilantro, chopped
1 small red onion, chopped
1 ear corn, husked and kernels removed (you can also used 1/2 cup cooked corn, but the raw corn gives a nice fresh crunch to the salad)
1 snack-size bag original Fritos chips or corn tortilla chips
1 15–oz. can black beans, drained and rinsed
1/2 cup vegan mayonnaise (try Vegenaise)
1/4 cup Sriracha sauce
Juice of 1 lime
Directions
- Cook the vegan chicken strips according to the package directions
- Place the lettuce, red pepper, avocado, tomato, cilantro, onion, corn kernels, Fritos, and black beans in large bowl or on a large platter.
- Combine the vegan mayonnaise, Sriracha sauce, and lime juice in a small bowl and mix well. Pour over the salad, toss well, and enjoy!
