Vegan Southwest Chicken Salad

INGREDIENTS

For the dressing:

• Juice from 1 lemon
• 2 tbsps of vegan cheese spread
• 1 tsp paprika powder
• Salt, to taste
• 1.5 tsps of cumin (jeera) powder
• 1/4 th cup coconut milk
• 1 tsp chilli flakes
• 1.5 tsps of coconut sugar

For the salad:

• 2 cups of salad leaves
• 1 large tomato, deseeded & finely chopped
• ½ cup boiled sweetcorn
• 1/3 rd cup boiled black beans (or rajma)
• 1 pack of Blue Tribe Plant Based Chicken Nuggets
• Vegan Cheddar Cheese, grated

Method:

- Combine all the ingredients for the dressing and set aside.
- Add the salad leaves, sweetcorn, tomato, and black beans to a bowl. Fry 1 pack of Blue Tribe Plant Based Chicken Nuggets and slice into halves.
- Add the fried nuggets into the salad mix, generously drizzle the dressing and
enjoy immediately.