CHICK’UN TENDERS & GREENS

Name: CHICK’UN TENDERS & GREENS
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 6 vegan chick’un tenders; 4 cup spring mix; 2 cup pre-chopped slaw mix (kale, cabbage, brussel sprout); 1 piece green apple, chopped; 2 tbsp pumpkin seeds; 250 g firm tofu; 3 tbsp oat milk; 1 tbsp grainy dijon mustard; 2 tbsp date syrup; 2.5 tbsp red wine vinegar; 0.5 tsp salt

15 mins prepServes 2

This recipe offers a high-protein, gluten-free, and plant-based alternative to traditional chicken dishes, featuring vegan chick'un tenders served with a vibrant spring mix, slaw, and green apple, all tossed in a homemade creamy honey mustard dressing made from firm tofu. Perfect for those looking for digestive-friendly vegan meal options.

2 servings

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Instructions

Preheat oven to 425 F and line a baking tray with parchment paper. Add chick’un tenders to the tray and bake following package instructions. Prepare veggies and add to a mixing bowl: spring mix, pre-chopped slaw mix, apple, and pumpkin seeds, tossing to combine, set aside. For the dressing add everything to a high speed blender: tofu, milk, mustard, date syrup, red wine vinegar, salt and blend until smooth. Pour ½ of the dressing onto the salad greens and toss everything to combine. Plate into two bowls or containers and top with chick’un tenders. Seal and refrigerate or enjoy right way! With the remaining dressing use it for a dip, more salad, or in wraps all week!

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CHICK’UN TENDERS & GREENS

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