*Lettuce* spice it up! It doesn’t get more classic than a buffalo chick’n salad. Abbots Butcher plant-based Chick’n with our creamy Super Blue “crumbles” are the ultimate plant-powered duo you need this summer.
Buffalo Chick'n Salad with Blue Cheese Crumbles
Rated 5.0 stars by 1 users
Product
Super Blue
Servings
2-3 Servings
Total Time
25 Mins
*Lettuce* spice it up! It doesn’t get more classic than a buffalo chick’n salad. Abbots Butcher plant-based Chick’n with our creamy Super Blue “crumbles” are the ultimate plant-powered duo you need this summer.
Ingredients
- 1 package Abbot’s Butcher Chopped Chick’n
- ½ cup vegan buffalo sauce (like Primal Kitchen)
- 1 tablespoon maple syrup or vegan honey
- ½ block Nuts for Cheese Super Blue, crumbled
- 6 ounces mixed greens
- 1 medium carrot, grated
- 2 stalks celery, sliced on the bias
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 2 baby cucumbers, sliced and quartered
- 1/3 cup vegan ranch
- Sliced Scallions, to serve (optional)
- Gluten-free pita chips, to serve (optional)
Directions
Cook the chick’n according to the package directions. When the chick’n is golden brown, stir in the buffalo sauce and maple syrup. Let cook 1-2 minutes more.
- Meanwhile, prepare the vegetables. Crumble the cheese.
- Assemble the salad. Place a bed of greens on a large platter. Arrange the vegetables, buffalo chick’n, and blue cheese in rows across the greens. Drizzle with the vegan ranch. Sprinkle with scallions. Serve with pita chips, if desired.
