Meatless Monday: Southwest Salad with Creamy Chili-Lime Dressing
7/6/2015, 2 p.m. | Updated on 7/3/2015, 8:24 a.m.
BALTIMORE,Md. 1 pkg. vegan chicken strips (try Beyond Meat's Beyond Chicken Feisty Buffalo Poppers)
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
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!