6ouncesplant-based chicken tenders or nuggetssee note #2
4cupsromaine leavessee note #1
1ouncesharp cheddar cubes
½cupcherry tomatoessliced in half
½smallcucumberdiced
½smallgreen bell pepperdiced
2teaspoonsroasted pumpkin seeds
2teaspoonsroasted sunflower seeds
3-4tablespoonsranch dressing
Instructions
Make the hardboiled eggs by placing two eggs in a pot. Cover with 1 inch of cold water. Bring to a boil over high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain the water, then cool in ice water. Peel and slice before adding to the salad.
Cook the vegetarian chicken tenders or nuggets according to package instructions. After cooking, chop into bite-sized pieces.
Divide lettuce between two large bowls. Divide the remaining ingredients between each bowl. Adjust amounts to taste.
Toss with ranch dressing just before serving. Enjoy!
Notes
Romaine: I buy romaine hearts and roughly chop them. One romaine heart usually makes about 6 cups.
Chicken nuggets: I use Beyond or Quorn brand, but also enjoy Gardein.
Hard-boiled eggs can be made and refrigerated for up to a week before using.
Nutrition facts are an estimation and vary based on brands used.