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arugula white bean chick'n salad

Arugula White Bean Chick'n Salad with Lemon Vinaigrette

Yield: 2 people
Springtime vegan salad with light and fresh ingredients including a vegan chick'n and a lemon vinaigrette.
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Ingredients

Salad

  • 4 cups Arugula
  • 1 package Abbot's Butcher Chick'n
  • 1 Shallot, sliced
  • 1 Avocado, diced
  • ½ - 1 can White Beans
  • Slivered Almonds
  • Basil Sprouts

Lemon Vinaigrette

  • ½ cup Extra Virgin Olive Oil
  • 2 Lemons, juice from
  • ½ tsp Sea Salt
  • ¼ tsp Black Pepper
  • 3 cloves Garlic, minced
  • 1 tsp Dijon Mustard
  • ½ tbsp Maple Syrup

Instructions
 

  • Add all Lemony Vinaigrette ingredients together in a bowl and whisk until well combined. Keep leftovers in the fridge for up to one week.
  • Prepare your Chick’n. Heat oil on a pan then add 1 container of Abbot’s Butcher Chick’n. Stir occasionally until Chick’n is golden brown.
  • Divide all remaining ingredients between 2 bowls and drizzle with the lemony vinaigrette.
Author: Annie Kimmelman