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Southwest Chicken Salad

Boost your salad with a southwest taste and plant-based Chipotle Patty from Hungry Planet. Your salad is flavorful and nutritional; just the way we like it!

  • 20 min

    Preparation

  • 30 min

    Cooking

  • 50 min

    Total time

  • 4

    Servings

  • Moderate

    Level

  • 22

    Ingredients

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Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

Ingredients:

  • 4 Hungry Planet Chicken™ Plant-Based Chipotle PattiesBuy Now
  • ½ cup frozen corn
  • ¾ teaspoon olive oil
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon kosher salt
  • 8 cups romaine lettuce, shredded
  • ½ cup black beans, drained, rinsed
  • ¼ cup green onions, chopped
  • ⅔ cup fresh cilantro, roughly chopped
  • ¼ diced tomatoes
  • ½ cup vegan mayonnaise
  • ¼ cup vegan sour cream
  • ⅝ teaspoon vegan Worcestershire sauce
  • 1⅛ teaspoons white vinegar
  • 4½ tablespoons fresh cilantro, roughly chopped
  • ½ teaspoon onion, roughly chopped
  • 2 tablespoons fresh parsley, roughly chopped
  • ⅛ teaspoon red pepper or cayenne
  • ½ teaspoon garlic powder
  • 1 avocado, sliced
  • 1 cup corn tortilla strips
  • * Please use whatever products you have in your kitchen; vegan ingredients are just what we have in ours.

Instructions:

  • Step 1.

    In a medium nonstick skillet, cook 4 Hungry Planet Chicken™ Plant-Based Chipotle Patties as instructed on the package. Transfer browned patties to cutting board and slice each patty into ¼ inch strips; set aside.

  • Step 2.

    Combine ½ cup frozen corn with ¾ teaspoon olive oil, ⅛ teaspoon smoked paprika, and ⅛ teaspoon kosher salt. Roast at 400°F for 20 minutes or until brown and crispy, stir every 5 minutes.

  • Step 3.

    Lightly toss 8 cups romaine lettuce, ½ cup black beans, ¼ cup green onions, ⅔ cup fresh cilantro, and ¼ diced tomatoes together.

  • Step 4.

    Blend ½ cup vegan mayonnaise, ¼ cup vegan sour cream, ⅝ teaspoon vegan Worcestershire sauce, 1⅛ teaspoon white vinegar, 4½ tablespoons fresh cilantro, ½ teaspoon onion, 2 tablespoons fresh parsley, ⅛ teaspoon cayenne, and ½ teaspoon garlic powder in a blender until smooth.

  • Step 5.

    Toss lettuce mixture with Cilantro Ranch Dressing and arrange on plates or a platter. Garnish salad with avocado slices and tortilla strips. Arrange cooked chicken on top.

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