Crispy Crunch Chick’n Salad

Hello friends! This spring has been very exciting starting with our move to a new house on the same island (we finally found a place with a yard!), and I’m also attending our town’s Citizen Police Academy that’s 11-week program for us to get familiar with the police and what they do. We’ve visited a jail, get to go on a ride-along, gun range and most importantly meet the canine unit 🙂

Being in this new house has inspired me to go further with eliminating waste int he form of things we buy. I’m quite strict with not bringing cosmetics or foods packed in plastic into our home, but still get packaged green juices every now and then when at work.

I’ve started researching on best composting bins I can have in our yard, as well as growing food. We already have lots of herbs and flowers growing (planted by the previous tenants) plus our neighbors lemon tree that partially hangs over our yard, but I want to take this to a whole another level. I’m thinking cherry tomatoes, kale, green beans, strawberries, rhubarb, stinging nettle, etc. I’m looking to hire a garden consultant to help me with this project because my track record with growing plants isn’t very good (only had success with kale and mint).

I partnered with Gardein and Meatless Monday again to celebrate Earth Day. This 49-year-old holiday honors the planet and raises awareness around how we humans can better protect it, and we’re ready to celebrate. One of the easiest ways to do good by the environment is to eat less meat: Eating less meat decreases greenhouse gas emissions, water use and land use. And by the way…it’s also good for YOU.

See my recipe submission for them that’s crunchy, nutritious, creamy (dressing), satisfying, colorful and oh so fresh.

Crispy Crunch Chick’n Salad


6 radishes, sliced or quartered

1 head of Romaine lettuce, chopped

½ small red cabbage, roughly chopped

½ sweet onion, cut into rings

4 rainbow carrots, cut into rounds

10 cherry tomatoes, halved

¼ cup pumpkin and/or sunflower seeds

5 Gardein Chick’n Strips, baked and cut into pieces


Combine all ingredients in a large bowl except the Chick’n Strips. Cook the Chick’n Strips according to the package instructions and slice as desired.

Balsamic Vinegar-Tahini Dressing


2 tablespoon balsamic vinegar

4 tablespoons tahini

2 tablespoons mustard

2 tablespoon fresh lemon juice

1/8 teaspoon freshly ground black pepper

3 tablespoons extra virgin olive oil

Optional: fresh cilantro chopped fine


Add the vinegar, tahini, lemon juice, salt and pepper into a mixing bowl or food processor. Process until smooth. Add the oil slowly. After all the oil has been added, process for an additional 10 seconds. Taste and adjust seasonings and water as needed to create desired consistency. Add dressing to the salad and toss to coat. Arrange the Chick’n Strips to top the salad and serve immediately.

Optional tips:

If Romaine lettuce isn’t your favorite, try this salad with spring mix or a baby kale blend.

If you don’t have sunflower or pumpkin seeds on hand, try toasted pecans or walnuts to add some extra crunch.

Check out more Meatless Monday recipes from Meatless Monday’s Earth Day celebration page by clicking HERE.