This is one of my favorite summer salads!
- Spinach (you could also have lettuce)
- Poppy seeds
- Vegan “Chicken Strips” seasoned with: avocado oil, splash of lemon juice and coconut aminos, garlic, rosemary, red pepper flakes, dash of black pepper and salt.
In a frying pan I combine all my spices and oils. Use various amounts of each depending on your personal taste. Heat up the “vegan chicken” until is throughly cooked and coated with the spicy, herbie goodness.
While it cools, wash and prep all your produce and put it in a bowl. Top with vegan chicken, pecans and a sprinkle of poppy seeds. I don’t eat salad dressings, so I don’t have a recipe for you (feel free to comment below if you have an idea).
This is a complete meal-great for work situations where you don’t have an option to heat anything up!