Vegan Chicken Fajita Salad



  • 2 tsp vegan butter
  • 2 cloves garlic, minced
  • 1 red onion, sliced into strips
  • 1 red bell pepper, sliced into strips
  • 1 package (8 oz) sliced vegan chicken
  • 2 tbsp tequila
  • 2 tbsp lime juice
  • ¼ tsp sea salt
  • ¼ tsp finely ground black pepper



  • ¼ cup Follow Your Heart Avocado Oil Vegenaise
  • 1 ripe avocado
  • 3 tbsp red wine vinegar
  • 2 tbsp agave or coconut nectar
  • 3 tbsp fresh lime juice, plus zest of 1 lime
  • ¼ tsp garlic powder
  • 1 tsp dried minced onion
  • ½ tsp sea salt
  • ¼ tsp finely ground black pepper
  • ½ cup water


  1. Heat grill pan over medium heat. Add butter, garlic, onion, and bell pepper. Cook about 4 minutes to soften. Add vegan chicken, tequila, lime juice, salt, and pepper and cook until slightly charred about 4-6 more minutes.
  2. Place lettuce in large bowl.

For dressing:

  1. Add Avocado Oil Vegenaise, avocado, vinegar, agave, lime juice and zest, garlic powder, minced onion, salt, pepper, and water to blender.  Blend until creamy and uniform.  Set aside.
  2. Toss salad greens with desired amount of dressing.  To assemble, place grilled ingredients in piles atop lettuce and add carrots, cucumber and diced Follow Your Heart Pepper Jack Cheese. Drizzle with extra dressing if desired.

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