1. Preheat oven to 375° F. In small bowl mix hot sauce and coconut oil.
2. Place frozen Incogmeato nuggets on parchment lined baking sheet and bake 10 minutes. Remove from oven. Brush with hot sauce mixture. Return to oven. Bake additional 5 minutes. Transfer to cutting board and roughly chop.
3. Preheat grill pan to medium heat. Grill flatbreads in batches 1 minute per side. Keep warm.
4. To large bowl add all dressing ingredients plus 1/8 teaspoon each salt and pepper. Whisk until incorporated. Toss in apples, celery, onion, greens and parsley.
5. Mound each flat bread with 1/4 salad mixture. Top with plant based buffalo chicken pieces. Cut in wedges. Garnish with blue cheese crumbles (optional)
- 14.5 g Total Fat
- 4 g Saturated Fat
- 3 mg Cholesterol
- 685 mg Sodium
- 45.5 g Total Carbohydrates
- 7 g Fiber
- 11.5 g Sugars
- 14 g Protein
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Nutritional Information
- 14.5 g Total Fat
- 4 g Saturated Fat
- 3 mg Cholesterol
- 685 mg Sodium
- 45.5 g Total Carbohydrates
- 7 g Fiber
- 11.5 g Sugars
- 14 g Protein
Directions
1. Preheat oven to 375° F. In small bowl mix hot sauce and coconut oil.
2. Place frozen Incogmeato nuggets on parchment lined baking sheet and bake 10 minutes. Remove from oven. Brush with hot sauce mixture. Return to oven. Bake additional 5 minutes. Transfer to cutting board and roughly chop.
3. Preheat grill pan to medium heat. Grill flatbreads in batches 1 minute per side. Keep warm.
4. To large bowl add all dressing ingredients plus 1/8 teaspoon each salt and pepper. Whisk until incorporated. Toss in apples, celery, onion, greens and parsley.
5. Mound each flat bread with 1/4 salad mixture. Top with plant based buffalo chicken pieces. Cut in wedges. Garnish with blue cheese crumbles (optional)