Buffalo Chicken-Free Salad

Posted by on Aug 17, 2014 in Recipes | 0 comments

Sometimes I have the hardest time coming up with what to say about my recipes. The truth is that I get inspired to make things in the most mundane ways. Today I was driving around doing errands and thinking about what to make for lunch. I wanted something spicy, and then it hit me a buffalo “chicken” salad featuring the ingredients that normally accompany wings: celery, carrots, cucumber and ranch dressing! I stopped at the supermarket to load up on the ingredients and came home and put it together. 

It turned out better than I dared hope! The super spiciness of the “chicken” pieces were offset beautifully by the cool veggies and ranch dressing and the whole thing was really, really tasty. It takes a bit of time to put it together, but it’s so worth it!

To make the ranch dressing you’ll need some basic cashew cream, but that’s really easy to make, so don’t let that put you off! You could also just use a store-bought ranch dressing. 

Buffalo Chicken-Free Salad
Serves 2
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Total Time
30 min
Total Time
30 min
Ranch Dressing
  1. 1/3 cup basic cashew cream
  2. 1 tsp apple cider vinegar
  3. 1/2 tsp garlic powder
  4. 1/2 tsp onion powder
  5. 1/2 tbsp dill, chopped
  6. 1/2 tbsp chives, chopped
  7. Salt & pepper, to taste
Buffalo Sauce
  1. ½ cup sriracha (or other hot sauce)
  2. 1 tbsp coconut palm sugar
  3. ½ tbsp apple cider vinegar
  4. 1 tsp onion powder
  5. 1 tsp garlic powder
  6. 1 tsp smoked paprika
  7. Freshly crushed black pepper
  8. 1 tbsp vegan margarine
  1. 1 bunch romaine
  2. 1-2 stalks of celery, sliced
  3. 1 medium cucumber, chopped
  4. 1 medium carrot, chopped into matchsticks (I used a white carrot)
  5. 10 Beyond Meat chicken-free strips
Ranch Dressing
  1. In a small bowl, mix all ingredients together with a fork until well combined.
Buffalo Sauce
  1. Mix together the hot sauce, coconut palm sugar, apple cider vinegar and spices in a small bowl.
  2. On medium heat, melt margarine in a saucepan.
  3. Once the margarine has melted, add the hot sauce mixture.
  4. Bring to a boil, and then reduce and simmer for about 5 minutes to let the flavors combine.
  1. Heat a pan on medium heat.
  2. Cut the chicken-free strips into 1-inch pieces.
  3. Dry-saute them in the pan until lightly browned.
  4. Add 1/2 of the buffalo sauce and turn off the heat.
  5. Combine romaine, carrot, cucumber and celery in a medium salad bowl.
  6. Add 2-3 tbsps of the ranch dressing, enough to coat the salad ingredients and toss with tongs until the ingredients are well-combined.
  7. Top the salad with the buffalo "chicken" bits and enjoy.
  1. If you don't have Beyond Meat chicken-free strips, you could use butler soy curls, seitan or other vegan chicken alternative.
Vegan Sweet and Simple http://vegansweetandsimple.com/
 And doesn’t it look yum?

Buffalo Chicken-Free Salad

Buffalo Chicken-Free Salad

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