Vegan Chicken Taco Salad with Jalapeño Popper Quesadillas
Take your salad to new levels with this Vegan Chicken Taco Salad with Jalapeño Popper Quesadillas. Because quesadillas are the new croutons.
Ingredients
- 5 vegan chicken strips diced
- 1 head romaine lettuce chopped
- 1 large tomato diced
- 15 oz black beans drained and rinsed
- 1/2 cup corn
- 1/4 red onion diced
- 1-2 Jalapeño Popper Quesadillas* sliced in strips
- dressing of choice**
- 1-2 avocados pitted and sliced
- cilantro optional
Instructions
- Prepare lettuce, tomato, black beans, corn & red onion and set aside.
- Prepare vegan chicken strips according to package instructions. When done cooking, cut into chunks.
- While chicken is cooking, make Jalapeño Popper Quesadillas according to instructions.
- To prepare the salad, combine lettuce, tomato, black beans, corn, red onion and chicken in a large bowl. Drizzle dressing of choice (I used my Creamy Avocado Dressing) over everything and toss to combine.
- Top each salad with quesadilla slices, avocado and cilantro. Serve and enjoy!
Notes
*Get the recipe here.
**I used my Creamy Avocado Dressing. You could also use vegan ranch or another dressing of your choice.
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