Buffalo Chick’n Salad

	Measure:
Lightlife^® Plant-Based Chick’n Bites	8 each
Buffalo sauce	¼ cup
Lightlife^® Smoky Tempeh	2 slices
Romaine lettuce, chopped	2 cups
Red cabbage, shaved	1 cup
Celery, chopped	1 stalk
Vegan ranch dressing	3 Tbsp.

Preheat oven to 360ºF (182ºC).
Place Chick’n Bites onto a lined pan; bake for 10 minutes, turning halfway through or until golden brown and an internal temperature of 165ºF (74ºC).
Toss cooked Chick’n Bites in Buffalo sauce.
In a pan over medium-high heat, cook Smoky Tempeh in oil for 2-3 minutes per side; remove and chop into pieces.
In a bowl, toss together the romaine, cabbage, celery and vegan ranch dressing. Top with Buffalo coated Chick’n Bites and Smoky Tempeh; serve.