NUTRITION

SERVINGS

INGREDIENTS

6.75 oz plant-based chicken strips

0.5 tsp avocado oil

3 cups romaine lettuce

0.5 cup cherry tomatoes

0.25 cup red onion

1 tbsp hemp hearts

2 tbsp nutritional yeast

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dijon mustard

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small glass jar, whisk together the lemon juice, lemon zest, Dijon mustard, garlic powder, sea salt, and black pepper to create the zesty dressing.

• 2

  Place the plant-based chicken strips in a bowl and toss with the avocado oil and one tablespoon of the prepared dressing.

• 3

  Preheat a grill pan or outdoor grill to medium-high heat and grill the chicken strips for 3-4 minutes per side until deeply charred and heated through.

• 4

  While the chicken grills, chop the romaine lettuce, halve the cherry tomatoes, and thinly slice the red onion.

• 5

  In a large serving bowl, combine the chopped romaine, tomatoes, and red onion.

• 6

  Top the greens with the hot grilled plant chicken, then sprinkle evenly with hemp hearts and nutritional yeast for a boost of protein and savory flavor.

• 7

  Drizzle the remaining dressing over the salad and toss thoroughly before serving.