Buffalo Chick’n Salad

Ingredients:

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.

Method:

  1. Preheat oven to 400ºF.
  2. 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.
  3. Toss cooked Chick’n Bites in Buffalo sauce.
  4. In a pan over medium-high heat, cook Smoky Tempeh in oil for 2-3 minutes per side; remove and chop into pieces.
  5. In a bowl, toss together the romaine, cabbage, celery and vegan ranch dressing. Top with Buffalo coated Chick’n Bites and Smoky Tempeh; serve.