Meatless Taco "Chickn" Salad (Taco Seasoned)

Directions

Making Meatless Crumbles

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.

Assemble the Salad

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.