Crispy Chik’n Ranch Salads (Edit recipe)

245 recipes
|
270 followers

Another meal-sized salad coming your way. Gotta cram them in before the winter hits! Loads of veggies and romaine, creamy Ranch, fresh herbs, and crispy, plant-based chik'n. So delicious and so hearty!

Share

Save

Original Recipe

PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

14

Serves: 2

Ingredients

2 whole Lettuce, Romaine, 2 Heads. Cut in to shreds, washed, and dried.
2 whole Ultimate Plant-Based Chick'n Filets - Gardein
1 whole Ranch Dressing
1 whole Grana Padano Cheese, See Recipe
0.5 whole Red Onion, thinly sliced
.5 whole English Cucumber, cut into half moons
3 Tbsp Chives, chopped
1 whole Avocado, cut in to chunks. Half per salad
1 whole Roma Tomato, cut into chunks. Half per salad
2 whole Green Onion (Scallion), sliced diagonally
1 whole Dill, Fresh, Garnish
1 whole Feta Cheese, Crumbled for Garnish
1 whole Himalayan Pink Salt, Sprinkled on the crispy chik'n
1 whole Black Peppercorns, Ground Fresh, See Recipe

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven according to package directions for your filets. Get them on to a parchment lined baking sheet and once preheated, bake according to directions until golden brown and crisp.
Once the filets are just about ready, get your romaine, red onions, cucumbers, chives, a good amount of cracked pepper, and a generous heap of grana in to a mixing bowl. Dress with Ranch and toss to combine until creamy. I don't overdress my salad, so the amount of dressing you add is entirely up to your tastes. Divide the salad between two gorgeous stoneware plates.
Get your filets out and slice them in to 5 or 6 pieces each. Season them with a good pinch of salt and nestle them in to the center of each salad. Give the salad a good dusting of finely shredded grana padano and then arrange your avocado and Roma tomatoes around the salad. Garnish with green onions, some crumbled feta cheese, and some gorgeous, fresh dill to finish. ENJOY!

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	360
Fat:	24 g
Carbohydrates:	14 g
Protein:	23 g
Cholesterol:	62 g
Sodium:	1234 mg
Fiber:	4 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.