Vegan BBQ Chick’n Salad

Wow this one was amazing!!! Served with a side of vegan mac and cheese nachos, another of my favorites. IMG_7151


  • 1 bag of butter lettuceIMG_7153
  • 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 choppedIMG_7149
  • 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!

Once the croutons are done set them aside and use the same baking dish to align the vegan chick’n. Bake this at 350 for 30 minutes. IMG_7152

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.


This recipe was enough for 6 people, and the salad wilts quickly as well as the avocado browns, so it’s best to each as much of it as you can in the first sitting since it’s not as good for leftovers. IMG_7150


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