Plant-Based Southwest Chicken Salad | Hungry Planet

4 Southwest Chipotle Chicken Patty
½ cup frozen corn
¾ tsp olive oil
⅛ tsp smoked paprika
⅛ tsp kosher salt
8 cups romaine lettuce, shredded
½ cup black beans, drained and 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 tsp Vegan Worcestershire sauce*
1 ⅛ tsp white vinegar
4 ½ tbsp fresh cilantro, roughly chopped
½ tsp onion, roughly chopped
2 tbsp fresh parsley, roughly chopped
⅛ tsp red pepper or cayenne
½ tsp 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.

Southwest Chipotle Chicken Patty

Step 1.
In a medium nonstick skillet, cook 4 Hungry Planet Southwest Chipotle Chicken Patties™ as instructed on package. Transfer browned patties to cutting board and slice each patty into 1/4" strips; set aside.
Step 2.
Combine ½ cup frozen corn with ¾ tsp olive oil, ⅛ tsp smoked paprika, and ⅛ tsp 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 tsp Vegan Worcestershire sauce*, 1 ⅛ tsp white vinegar , 4 ½ tbsp fresh cilantro, ½ tsp onion, 2 tbsp fresh parsley, ⅛ tsp cayenne and ½ tsp 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.

Southwest Chicken Salad