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Mexican chopped salad
ingredients
instructions
ingredients
| gardein | |
|---|---|
| 1 pkg | scallopini |
| other ingredients | |
|---|---|
| 1 pkg | fajita spice (simply organic) |
| 1 tbsp | canola oil |
| 1/4 cup | limes, squeezed |
| 2 tbsp | agave nectar |
| 1 tbsp | cilantro, finely chopped |
| 1 | garlic clove, peeled and minced |
| 1 | serrano pepper, deveined and finely diced |
| 1/4 cup | extra virgin olive oil |
| 1 head | bibb lettuce, torn into bite sized pieces |
| 1 cup | canned black beans, rinsed |
| 1/2 cup | corn, canned |
| 1 cup | grape tomatoes, halved |
| 1 | scallion, thinly sliced |
| 1 | avocado, sliced |
| 1/4 cup | pinenuts, toasted |
| 2 tbsp | cilantro leaves |
instructions
Thaw gardein chick'n for 15 minutes.
In a small bowl mix together lime juice, agave, cilantro, garlic, and seranno pepper. While continuously mixing, slowly add olive oil to finish dressing.
Dredge chick’n in fajita spice.
Fry the dredged scallopini in oil for 2-3 minutes on each side until golden brown and hot through, set onto cutting board and slice each breast into 3.
On a large serving platter add lettuce, black beans, corn, grape tomatoes, scallions, and avocado. Drizzle salad with dressing and garnish with toasted pinenuts and cilantro leaves.
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