Wow this one was amazing!!! Served with a side of vegan mac and cheese nachos, another of my favorites.
- 1 bag of butter lettuce
- 1 bag of romaine lettuce
- 1 bag of frozen corn, thawed
- 2 TBsp garlic
- 1 Tbsp brown sugar
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp paprika
- 1 tsp pepper
- 1.5 cups BBQ sauce
- 8 slices sourdough bread
- 4 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried cilantro
- 1 package of grape tomatoes, halved
- 1 package of beyond meat chick’n strips sliced in to 1-inch bites
- 1 avocado, chopped
- 1 package of smart bacon, fried and then chopped
- 1 bag of day mozzarella cheese
Once the chick’n is chopped, put it in a large tupperware container. In a small bowl whisk together the brown sugar, onion powder, paprika, and salt. Stir in to the tupperware container with the chick’n, then add the garlic cloves and BBQ sauce and mix up. Leave in fridge for at least one hour.
Slice up the sourdough in to crouton sized pieces. Then place in a ziplock bag and add the onion powder and olive oil. Toss to coat. Then bake on a sheet for 15 minutes at 400- this are your croutons!
Take all the remaining ingredients as well as the croutons and chick’n and mix together in a large bowl.
For the dressing, I made an agave dressing- whisk together 4 Tbsp agave, 2 Tbsp garlic, 3 Tbsp dijon, 1/2 tsp salt, 1/2 cup balsamic vinegar, 1 cup olive oil, and 1/4 tsp pepper.