Crispy Chick'n Salad Pockets
A creamy, crunchy portable vegan salad made with crunchy lettuce, warm pita bread and a punchy Pepperoncini Tartar sauce to tie it all together!
Servings: 4 pita pockets
Ingredients
- 1 head Romaine lettuce chopped
- 1/2 large cucumber chopped
- 1 tomato chopped
- ¼ cup chopped red onion
- 1/2 cup chopped pepperoncini peppers
- 12 vegan chicken nuggets
- 4 pita breads
Pepperoncini Tartar Sauce
- 1 cup vegan mayo I like Hellman's vegan mayo
- 1/3 cup almond milk unsweetened
- 1 tbsp dill pickle juice from the jar
- 3 tbsp pepperoncini juice from the jar
- 1 tbsp lemon juice
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp sugar
- 2 tsp dried dill
- ¼ cup finely chopped cucumbers optional
- ¼ cup finey chopped pepperoncini peppers
- 1 baby dill pickle finely chopped
Instructions
Make the Dressing
- Combine the vegan mayo, almond milk, pickle juice, pepperoncini juice and lemon juice in a bowl and mix well. Add the remaining ingredients and stir to combine. Then taste and add more salt and pepper as desired. Note: this makes 12oz of salad dressing so you will have more than you need for this salad. Serve any leftover dressing as a dip with veggies or store in the fridge for up to 2 weeks.
Cook the Chick'n
- Bake or air fry the vegan chicken nuggets according to the package directions, then set aside.
Make the Salad
- In the meantime, make the salad by combining the lettuce, cucumbers, tomatoes, onions, and pepperoncinis in a large bowl. When the vegan chicken has cooled a little, chop it into bite-sized pieces and add it to the bowl. Add as much dressing as you would like and toss well to coat. Set aside.
Assmeble the Salad Pockets
- Start by warming the pita bread. I usually do this in the microwave for 10-15 seconds. Then slice off the outter edge (see photo above) and open the large piece to create a pocket. Place the edge into the bottom of the pocket to reinforce the bottom and then fill with the Crispy Chick'n Salad. Enjoy!