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
- 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
- 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
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.