Southwest Salad with Creamy Chili-Lime Dressing
PrintIngredients
- 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
Instructions
- 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!
Makes 3 to 4 servings
