Chopped “Chicken” Fiesta Salad

 

 

It’s the season of salty margaritas, sunburns and shameful one-night stands on your annual girl’s trip to Vegas.

To fuel up for all your shenanigans this summer, eat some veggies – it’s a time of year your body is just itchin’ for clean produce. This chopped “chicken” salad is chock-full of flavor, color and crunch.

Enjoy!

What You Need

1 head romaine lettuce, chopped
1 can organic black beans, drained
2 avocados, cored and cut into chunks
1 yellow bell pepper, chopped
2 large tomatoes, chopped
1½ cups of crush tortilla chips
1 cup of chopped cilantro
2 cups of chopped faux chicken
5 green onions, diced
Dressing
5 ounces of plain soy yogurt
½ cup of Vegenaise
⅛ teaspoon pepper
¼ teaspoon salt
¼ teaspoon dill
⅛ teaspoon cayenne pepper

How to Make It

Mix together salad ingredients in a large bowl. Stir together ingredients for dressing in a container with a lid (to save the rest for later).
Serve with a few dollops of the dressing. Refrigerate both the salad and dressing for leftovers.
Mara Tyler, Managing Editor
A  Bay Area health nut with a big mouth, Mara is a writer and marketing consultant who enjoys a lifestyle that affords her the freedom to wear yoga pants every day. Her work has been featured on sites like Redbook, SF Weekly, Livestrong, Healthline, Natural News and Astrology.com. Passionate about women’s wellness, she shares vegan and gluten-free recipes, health news and mind-body musings on her website, MaraKTyler.com. You can also snag a copy of her e-book, Cheap & Simple Vegan Everyday Cookbook. To make her day, follow her on Facebook, Twitter and Instagram, @mtyler23.