Go Back
arugula white bean chick'n salad
Print Recipe

Arugula White Bean Chick'n Salad with Lemon Vinaigrette

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

Ingredients

Salad

  • 4 cups Arugula
  • 1 package Abbot's Butcher Chick'n
  • 1 Shallot, sliced
  • 1 Avocado, diced
  • 1/2 - 1 can White Beans
  • Slivered Almonds
  • Basil Sprouts

Lemon Vinaigrette

  • 1/2 cup Extra Virgin Olive Oil
  • 2 Lemons, juice from
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 3 cloves Garlic, minced
  • 1 tsp Dijon Mustard
  • 1/2 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.