In a large bowl, toss the romaine lettuce and arugula until combined.
Layer the tomatoes, sliced seitan chicken, crumbled tofu bacon, cubed avocado, slivered onion, and crumbled cheese on top of the lettuce.
FOR THE DRESSING
Whisk the ½ cup vinegar, 3 tablespoon Dijon, 2 teaspoon maple syrup, and salt and pepper to taste until fully combined. Taste and adjust as desired.
Pour evenly over the salad and toss until combined.
Make the seitan chicken a day or two before and grill or sear in a pan before slicing.
We like Treeline brand Herb Garlic soft cheese for this salad.
How do you store it?
Store the salad in an airtight container in the refrigerator for up to 2 days.
Can I freeze it?
This salad doesn't freeze well and is best eaten shortly after making it.
- Vegan Seitan Chicken - if you don't eat gluten, feel free to substitute with tempeh chicken or garbanzo beans.
- Tofu Bacon - feel free to substitute with our Vegan Coconut Bacon if you don't eat soy.
- Vegan Cheese - use your favorite brand of vegan cheese or leave it out.
Serving: 2cups | Calories: 275kcal | Carbohydrates: 18g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Sodium: 482mg | Potassium: 453mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3458IU | Vitamin C: 15mg | Calcium: 134mg | Iron: 3mg