Here’s what you need (makes 2 salads):

4 cups romaine, washed and chopped

1/2 cup diced red onion

3/4 cup diced tomatoes

3/4 cup diced mozzarella

1/2 cup roasted walnuts

1 cup, cut up plant based chicken

Optional: avocado

Dressing: 1/2 lemon squeeze, 2 tbsp olive oil, 2 tbsp balsamic, salt & pepper to taste

Here’s how you make it:

Add all chopped up veggies and mozzarella to a bowl.

For the roasted walnuts: first, crush walnuts up into smaller pieces, then add to a pan and cook on medium heat for about 3-4 minutes until they start to get slightly brown. Be sure to shake them up 2-3 times for even cooking!

For the plant based chicken: I used Daring’s plant based chicken and sautéed it on the stove in some Lawry’s salt, olive oil and pepper until it got crispy which was about 10 minutes!

Dressing: mix all dressing ingredients together in small bowl and whisk until evenly combined.

Add the walnuts and “chicken” to the salad and top with the dressing and mix well so that you can have a little bit of everything with each bite!