Vegan Buffalo Chicken Salad

Name: Vegan Buffalo Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Bottled or homemade Vegan Ranch Dressing (find link for recipe in Notes); 1 medium head romaine or other dark green lettuce, thinly sliced; 1 cup grated carrots; 2 large or 3 medium celery stalks, thinly sliced; 1 scallion, thinly sliced; 2 tablespoons vegan butter; 1 tablespoon (more or less to taste) Frank’s® or similar hot sauce; 8- to 11-ounce package plant-based chick’n, cut into thin slices or bite-sized pieces

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Author : Nava Atlas

Ingredients

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Bottled or homemade Vegan Ranch Dressing (find link for recipe in Notes)1 medium head romaine or other dark green lettuce, thinly sliced1 cup grated carrots2 large or 3 medium celery stalks, thinly sliced1 scallion, thinly sliced2 tablespoons vegan butter1 tablespoon (more or less to taste) Frank’s® or similar hot sauce8- to 11-ounce package plant-based chick’n, cut into thin slices or bite-sized pieces

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Instructions

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Step 1

If you’re making your own vegan ranch, do so first and set aside.

Step 2

Combine the lettuce, carrots, celery, and scallion in a large shallow serving bowl and toss together. Add enough dressing to coat generously and toss again.

Step 3

Heat the butter and hot sauce together in a medium skillet. Add the chick’n and sauté over medium-high heat, stirring often, until golden and crisp on most sides, about 8 to 10 minutes

Step 4

Arrange the chick’n over the salad vegetables and serve at once, passing around remaining dressing to drizzle over individual servings.