Asian Kale Salad with Plant Based Chicken
This Asian Kale Salad with Plant Based Chicken is a delicious vegan dish made with a whole lot of crunchy vegetables, chow mein noodles, and a simple but flavorful soy sauce vinaigrette!
Servings 2
Ingredients
For the salad:
- 1 package Josie's Organics Sweet Kale Salad Kit or 4 cups kale and cabbage salad mix
- 1/2 cup mini cucumbers cut into half moons
- 1/2 cup snow peas cut in half
- 3 tbsp. scallions chopped
- 2 tbsp. cashews
- 4 tbsp. chow mein noodles
- 3 Lightlife Plant Based Chicken Tenders
- Cooking spray
For the dressing:
- 1/4 cup olive oil
- 2 tbsp. low sodium soy sauce or coconut aminos
- 1 tbsp. apple cider vinegar
- 1 clove garlic minced or grated
- 1/2 tbsp. sesame seeds
- Splash of Sriracha
- Salt and pepper to taste
Instructions
For the salad:
- Add the salad kit to a salad bowl, saving the pumpkin seeds, poppyseed dressing, and dried cranberries for a future salad.
- Add the cucumbers, snow peas, scallions, cashews, and chow mein noodles to the salad bowl. Toss to combine.
- Place chicken tenders into air fryer. Spray with cooking spray and cook at 400 degrees for 6-8 minutes, flipping halfway through.
- When the plant based chicken is done cooking, allow it to cool slightly. Then, slice and add to the salad.
For the dressing:
- Add all of the ingredients to a mason jar and screw the lid on top.
- Give the jar and good shake to combine all of the ingredients.
- Then, pour the dressing on top of the salad.
- Serve salad immediately.