Plant-based Chicken Salad with Bbq Vinaigrette
This plant based colorful salad pairs perfectly with this tangy delicious barbecue dressing that is sure to WOW you!
Ingredients
Bbq Sauce Vinaigrette
- ½ cup barbecue sauce
- ⅓ cup avocado oil or olive oil
- 4 tablespoons vinegar
- 1 tablespoon honey
- 1 teaspoon garlic powder
Raised& Rooted™ Nugget Salad
- 1 package Raised& Rooted™ Plant Based Nuggets
- 1 green leaf lettuce
- 1 Hass avocado sliced
- ½ cup cherry tomatoes sliced in half
- ¼ cup corn
- ½ cup carrots shredded
- ½ cup colored peppers sliced
- 1 red onion sliced
- 1 green onion sliced
Instructions
- In a small bowl, add barbeque sauce, avocado oil/ olive oil, vinegar, honey, and garlic powder.
- Mix well using a small whisk.
- In the meantime, you can bake or microwave the Raised & Rooted™ Plant Based Nuggets! I chose to air fry them, which took 10 minutes at 375F and they were crispy on the outside and tasted so close to the real chicken nuggets!
- Prepare your veggies for the salad.
- Then add the air fried nuggets.
- Finally, drizzle over your nugget salad and enjoy.
Notes
TIPS:
You can air fry, bake, or microwave these plant based nuggets! If you're looking for that crunch, I suggest you stick to oven baking them or air frying. They take about 8-12 minutes in the air fryer and 10-14 minutes in the oven.