Disclosure: I was given some products from Follow Your Heart to create this recipe.
This vegan BBQ chicken salad is made with easy to find ingredients for a quick meal. It features Follow Your Heart's Spicy Balsamic Barbeque sauce and a choice of Vegan Honey Mustard or Vegan Lemon and Herb dressings. You can top off the salad with a choice of either one of these dressings or your favorite dressing. The croutons are made with Follow Your Heart's vegan and gluten free brioche bread which is my favorite bread to use when making these vegan croutons.
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Spicy BBQ Vegan Chicken Salad with Brioche Croutons
Get the printable recipe here.
Yield: 4 servings
Ingredients:
Spicy Vegan BBQ Chicken Salad:
½ red pepper diced
½ green pepper diced
2 garlic cloves minced
1 package vegan chicken strips cubed
½ cup Follow Your Heart Spicy Balsamic Barbecue Sauce
½ head kale chopped
1 can low sodium or no salt added beans (any color) drained
1 can corn drained
1 cup grape tomatoes halved
½ cup red onion diced
Brioche croutons for topping (see recipe below)
Follow Your Heart Vegan Honey Mustard dressing, Follow Your Heart Vegan Lemon & Herb dressing or another dressing of your choice for drizzling
Brioche Croutons:
5 slices Follow Your Heart Gluten-Free Brioche Bread
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
Directions:
Spicy Vegan BBQ Chicken Salad:
1. Heat a pan over medium heat and add the peppers and garlic. Cook for 7 minutes.
2. Add the vegan chicken and cook for 5 minutes or until lightly browned.
3. Add the barbecue sauce to the pan and toss until the peppers and vegan chicken are completely coated. Cook for 1-2 minutes and quickly remove from the heat.
4. In a bowl add some of the kale, beans, corn, tomatoes, red onion and barbecue vegan chicken. Top with brioche croutons and dressing.
Brioche Croutons:
1. Preheat oven to 400°F.
2. Cut each slice into cubes and add to a bowl.
3. Add the oil, Italian seasoning, garlic powder and onion powder and toss.
4. Place on a baking sheet lined with parchment paper.
5. Bake for 10 minutes or until crispy.
6. Remove from the oven and let cool.
