This salad is a staple around my house and each time I make it, I never learn. I eat way too much of it. It’s just so damn good. Not to mention, easy to make. Bake some meatless chicken nuggets and throw some fresh veggies together and you have a healthy meal in minutes.
INGREDIENTS:
1 bag Boca nuggets, baked and diced
Romaine lettuce, torn
Fresh spinach, torn
1 tomato, diced
1 avocado, diced
1 cucumber, sliced, then quartered
Vegan pepper jack cheese and/or cheddar, shredded
Green onions, sliced
Tortilla chips, broken up
Vegan Ranch dressing:
1 C Vegenaise
1-1/2 tsp lemon juice
6 Tbs almond milk
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper
DIRECTIONS:
I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!
- 1 bag Boca nuggets, baked and diced
- Romaine lettuce, torn
- Fresh spinach, torn
- 1 tomato, diced
- 1 avocado, diced
- 1 cucumber, sliced, then quartered
- Vegan pepper jack cheese and/or cheddar, shredded
- Green onions, sliced
- Tortilla chips, broken up
- Vegan Ranch dressing:
- 1 C Vegenaise
- 1-1/2 tsp lemon juice
- 6 Tbs almond milk
- ½ tsp dried chives
- ½ tsp dried parsley
- ½ tsp dried dill
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ⅛ tsp salt
- ⅛ tsp black pepper
- I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!
Mmmm… this looks yummy, and easy too! We’re about to have a mini heat wave where I live and this looks like the perfect meal for warm weather. Re the dressing, have you also done it with fresh chives/parsley/dill (adjusting quantities for fresh vs dry) and also, how long can you store it in the fridge? Is it better to use dry herbs for longer storage?
The dressing will last about 3-4 days in the fridge. I don’t think I’ve ever used fresh herbs just because dried have been easier. But now that I think about it, I have wild chives in my backyard and I can use them since they’re coming up. For adjusting . . . I’m not entirely sure. I would double what the dry measurements are. Or start out with the same measurements and go from there. I hope that helps!
Yep, I thinking doubling for fresh vs dry sounds about right. I’ll let you know how it goes when I get around to making it. Thanks for the great recipes and helpful hints!
This looks delicious! And I’ll definitely have to try that vegan ranch dressing.
Delicious recipe and understand completely how easy it is to eat and then eat more of a great recipe that becomes a staple in your home. Reminded me of some of our own favorites. Your chicken salad does sound very tasty…
It’s a wonderful (and quick) protein-packed meal. It’s great when I just don’t have a lot of time to make dinner, too.
I finally got around to making this for dinner last night. It was a really hot day so I wanted something easy and salad-y and this fit the bill. It was delicious! Never used the Boca nuggets before, they’re great. Did a slight variation on your Ranch dressing that included a little chili powder to spice things up a bit. It worked out great. The omnivore hubby devoured it too!
Yea! I’m glad you liked it! The chili powder was a great addition–I’ll have to remember that. 🙂