This is a salad that I have seen at my work, and even though I don’t eat meat, it looks fantastic! So out of curiosity of what it tastes like, and pure jealousy of not knowing, I decided to make a vegan version!
First in a frying pan with EVOO, roast up some sliced red bell pepper slices and cashew nuts. You can do them together or separately; it’s up to you; the peppers may take longer than the cashews. Once they’re roasted, place them into a mixing bowl and add some green Granny Smith apple slices, and mixed baby greens. Set aside and save.
Next cook up some non breaded vegan chickenless chicken slices. You can use any brand you prefer, but non breaded grilled vegan chicken worked best for the exact look I wanted to achieve. Once that’s all grilled, add it into your mixing bowl.
Then in a bowl, add some vegan friendly vinaigrette salad dressing and equal parts of yellow curry. Mix the two together making a lovely yellow curry vinaigrette dressing. (Yellow curry can be found at whole foods, but can also be tricky to find. Pay attention to the curry ingredients because some MAY have dairy, but they’re are vegan ones available).
Finally, dump the desired amount of dressing into your mixing bowl and toss everything together! Once everything is flavored in dressing and fully mixed, place on a plate and chow down! I may not know what the salad that inspired this exactly tastes like, but I do know that this one I made is scrumptious and refreshing! Peace, Love, Grub!!
Vegan Chickenless Chicken Slices
Roasted Red Bell Peppers
Green Granny Smith Apple Slices
Mixed Baby Greens