Vegan Sriracha Chick’n Summer Salad

I don’t make salads often, but when I do I have a feeling they end up being more calories than my usual meals since they are SO PACKED! Here is a perfect example.

Ingredients (note, this makes about 5 large salads, so good for 2 with your meal that moment and 3 leftover meals):

  • 1 large package spinach
  • 1 container of pineapple slices drained
  • brown sugar
  • 1 container cherrIMG_6303y tomatoes
  • 1/2 avocado per salad
  • 1 container of beyond meat grilled chick’n
  • 3 TBsp sriracha
  • 1 TBsp lime juice
  • salt
  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 TBsp lime juice
  • 1 TBsp agave

For the chick’n: soak the strips in the sriracha, 1 Tbsp lime juice, and a dash of salt for at least an hour. Then heat and cook over medium heat for 5-6 minutes.

Then work on the pineapple: take the slices on a greased cookie sheet and sprinkle with brown sugar. Bake for 10 minutes at 350.

For the dressing mix together the olive oil, apple cider vinegar, remaining lime juice, and agave.

For the salad I assembled the spinach, halved the cherry tomatoes and put that on top of that, and topped with some of the pineapple and chick’n. Lastly top with dressing.


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