15 minCook
  • 8 oz Daring Lemon Herb Plant Chicken Pieces
  • 2 cups balsamic vinegar
  • 2 tbsp agave
  • 3 zucchini cut lengthwise
  • 3 whole, ripe heirloom tomatoes, sliced thick (even better if they’re different colors!)
  • 12 oz mozzarella cheese, sliced thick (or vegan mozzarella marinated in olive oil and garlic salt)
  • fresh basil leaves
  • olive oil, for drizzling
  • kosher salt and freshly ground black pepper
Daring Capr-easy Plant Chicken Salad

Step 1

In a small saucepan, bring balsamic vinegar to boil over medium-low heat. Cook for 10-20 minutes, or until balsamic has reduced to thicker glaze. Remove from heat and transfer to a bowl. Allow to cool. Slice zucchini lengthwise. Heat a grill pan to high heat, spray pan with oil and grill zucchini for 2 minutes on each side.

Daring Capr-easy Plant Chicken Salad Step 1

Step 2

Heat a large sauté pan to high. Drizzle with olive oil and sear Daring Plant Chicken Pieces 1-2 minutes on each side.

Daring Capr-easy Plant Chicken Salad Step 2

Step 3

Once cooked, arrange tomato, zucchini, Daring Plant Chicken and mozzarella slices on a platter. Arrange basil leaves between slices. Drizzle olive oil over top of salad, getting some on each slice. Do the same with your balsamic reduction.

Daring Capr-easy Plant Chicken Step 3

Step 4

End by generously seasoning with kosher salt and black pepper. Serve for lunch with crusty bread.