Plant-based Chicken Salad with Bbq Vinaigrette

Name: Plant-based Chicken Salad with Bbq Vinaigrette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: ½ cup barbecue sauce; ⅓ cup avocado oil or olive oil; 4 tablespoons vinegar; 1 tablespoon honey; 1 teaspoon garlic powder; 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)

6 steps

Prep:15minCook:20min

This plant based colorful salad pairs perfectly with this tangy delicious barbecue dressing that is sure to WOW you!

Updated at: Thu, 21 Nov 2024 11:35:09 GMT

Ingredients

0 servings

½ cupbarbecue sauce

⅓ cupavocado oil

or olive oil

4 tablespoonsvinegar

1 tablespoonhoney

1 teaspoongarlic powder

1 packagePlant Based Nuggets

1green leaf lettuce

1Hass avocado

sliced

½ cupcherry tomatoes

sliced in half

¼ cupcorn

½ cupcarrots

shredded

½ cupcolored peppers

Instructions

Step 1

In a small bowl, add barbeque sauce, avocado oil/ olive oil, vinegar, honey, and garlic powder.

Step 2

Mix well using a small whisk.

Step 3

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!

Step 4

Prepare your veggies for the salad.

Step 5

Then add the air fried nuggets.

Step 6

Finally, drizzle over your nugget salad and enjoy.

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