Plant-Based Tahini Chik'n Salad

• 2 Alpha Foods Crispy Chik’n Patties
• 5-6 cups greens 
• 1 cup cherry tomatoes, halved
• ½ avocado, sliced
• 3 Tbsp chives, chopped

Mushroom "Bacon"

• 2 cups shiitake mushrooms, torn into small pieces
• 2 tbsp tamari or low-sodium soy sauce
• 1 tsp maple syrup
• 1 tsp olive oil
• ½ tsp liquid smoke
• ½ tsp smoked paprika
• ¼ tsp black pepper

Tahini Dressing

• ¼ cup tahini
• 2 Tbsp whole grain mustard
• 1 Tbsp red wine vinegar
• 2 tsp maple syrup
• 2 tsp olive oil
• ¼ tsp black pepper
• 3-4 Tbsp water

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. To a small bowl, add all mushroom bacon ingredients. Carefully stir to completely coat mushrooms in sauce. Spread out in an even layer on the baking sheet. Save some space on one side of the baking sheet to place the 2 Chik’n Patties. Bake for 15 minutes.
3. While mushroom and Chik’n Patties are baking, prepare the dressing. Whisk together all ingredients until creamy, adding water to thin out to desired consistency.
4. After baking, let mushrooms cool for 10 minutes to crisp up. Slice Chik’n Patties into strips.
5. Assemble salad by adding a bed of greens to a large bowl. Add 3 Tbsp of dressing and toss to coat greens. Top with cherry tomatoes, sliced avocado, Chik’n Patty strips, mushroom bacon, and a sprinkle of chives. Drizzle with dressing to serve.

No clucks in this chicken-free dish—enjoy!