Southwest Chicken Salad

Instructions:

• Step 1.

  In a medium nonstick skillet, cook 4 Hungry Planet Chicken™ Chipotle 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.