Buffalo Chicken Salad

Quick & easy

30

minutes

For

2

servings

 To the cook

Bianca (@biancamarie.loves) is a photographer who specializes in food photography as well as weddings. With her vegan delicacies she wants to inspire her followers and encourage them to cook healthy and fresh more often!

This goes in

  • 50g red cabbage
  • 1 avocado
  • 4 radishes
  • 1 stalk of celery
  • 1/2 red onion
  • Lettuce
  • 2 slices of bread

For the marinade

Ingredients

  • 1 pack planted.chicken nature
  • 1/2 - 1 tbsp. hot sauce
  • 3 tbsp tomato paste
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon of olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt & pepper

For the salad dressing

Ingredients

  • 5 tbsp sugar-free vegan natural yoghurt
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 teaspoon salt
  • 2 tsp dill
  • 2 tsp chives

Preparation

  1. Mix together the hot sauce, tomato paste, maple syrup, lemon juice, olive oil, garlic powder, onion powder and a pinch of salt and pepper. Fry the planted.chicken with a little oil in a non-stick pan. Add the sauce and continue to fry for two to three minutes.
  2. Mix the yoghurt, lemon juice, maple syrup, garlic powder, onion powder, salt & pepper, dill and chives into a creamy sauce and set aside.
  3. Chop the vegetables. Cut the bread into cubes and toast them in a pan with a teaspoon of olive oil and a pinch of salt until they take on some colour. Arrange the leaf salad with the vegetables in a bowl.
  4. Top with planted.chicken and bread croutons. Spread the yoghurt dressing on top and enjoy!

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