Meatless Taco "Chickn" Salad (Taco Seasoned)

Oliver Pau
Turn Taco Tuesday or any other meal meatless with a delicious twist on chicken salad. Use our taco seasoned plant protein mix to make crumbles. Combine with corn, your favorite vegetables and a taco seasoned dressing.
Meatless Taco "Chickn" Salad (Taco Seasoned)

Meatless Taco "Chickn" Salad (Taco Seasoned)

Oliver Pau

Servings

2

Prep Time

30 minutes

Cook Time

10 minutes

Cuisine

Mexican

Category

vegan, lunch, dinner, appetizer, salad, summer, taco, game day

Turn Taco Tuesday or any other meal meatless with a delicious twist on chicken salad. Use our taco seasoned plant protein mix to make crumbles. Combine with corn, your favorite vegetables and a taco seasoned dressing.


The salad can be made ahead of time for a quick meal. Add it to wraps and salads, or serve it with tortillas for a nice game day appetizer.

Ingredients

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    • 1 cup (120 g) Taco Seasoned Plant Protein Mix

    • ⅓ cup water

    • ½ tablespoon salsa (optional)

    • 1 tablespoon oil for pan frying

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    • ¼ cup vegan mayo

    • 1½ tablespoon fresh lime juice (from ½ small lime)

    • 1 to 1½ teaspoons taco seasoning

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    • ½ cup corn, frozen or canned (drained if canned)

    • ½ small red onion, diced

    • ½ red pepper, diced

    • 1-2 tablespoons cilantro, chopped

    • 1 tablespoon oil for pan frying

    Directions

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      1. Put Taco Seasoned Plant Protein Mix into a bowl. In a separate cup, combine water and salsa (see Note).

      2. Gradually add water into the bowl while stirring frequently with a fork. Stop adding water when the mixture is just moist. If the mix is too dry, add one teaspoon of water at a time and continue stirring until the dry mix is no longer visible. Let mixture rest while you heat up the pan.

      3. Heat a wide pan over medium heat. Add oil to cover the bottom of the pan. Break mixture into crumbles and add it to the pan in a single layer. Fry for about 5-6 minutes, stirring regularly, until crispy. Remove crumbles from pan and let cool.

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      1. Heat a wide pan over medium heat. Add oil to cover the bottom of the pan. Add corn and sautee for about 5 minutes until lightly browned.

      2. To make the dressing, add the vegan mayo, lime juice and taco seasoning to a large bowl. Whisk until ingredients are well blended.

      3. To the dressing, add the crumbles, red onions, red pepper, corn and cilantro. Toss well to combine, then taste and adjust seasoning.

      4. Cover the salad and chill in refrigerator until ready to serve.

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