• Break the seitan into bite size pieces and toss it in a bowl with the Italian seasoning, salt, and pepper until the seitan pieces are coated.
• Heat the oil in a medium skillet on medium heat. When the oil is hot add the seitan and toss in the oil. Cook until golden brown and heated through. Approximately 5 minutes.Set aside and let cool.
• Put two cups of baby spinach in each bowl (remember, this makes two servings). Arrange the strawberries, avocado, parsley, and chikn’(I put half of the chikn' on the salad and stored the rest in the refrigerator for later) on top of the spinach, and toss with the dressing. Sprinkle slivered almonds and vegan ricotta cheese on top. Add a little cracked pepper if desired.

For the Dressing

• Whisk the ingredients in a small bowl or shake in a container with a lid until well blended. Toss in the salad.