What I Eat When It’s 100° and The AC Is Out

Chop romaine lettuce and place it in a large bowl.

Chop half of a red onion and add it to the bowl (optional).

Half cherry tomatoes and add them to the bowl.

Half a cucumber and add it to the bowl.

Strain a can of chickpeas, saving the aquafaba, and add the chickpeas to a container.

Dice celery sticks at an angle and add them to the bowl.

Chop roasted red peppers and add them to the bowl.

Add pitted calamata olives to the bowl.

Combine the aquafaba and the juice from the jar of roasted red peppers in a container.

Add apple cider vinegar (about 1/4 cup) to the container with aquafaba and pepper juice.

Add a small tablespoon of mustard to the container.

Add about a tablespoon of capers to the container.

Add 8 tablespoons of nutritional yeast to the container.

Add about 1/4 cup of olive oil to the container.

Add a tablespoon of sesame oil to the container.

Cover the container and shake to mix the dressing.

Heat a pan with neutral flavored oil to coat the bottom.

Spread frozen Beyond Chicken strips in the pan and add a little water to steam them.

Cover the pan to concentrate the heat and cook the chicken strips.

Stir the chicken strips and add barbecue rub generously on top.

Add a little more oil around the edges of the pan.

Cook until the chicken strips are browned and crispy.

Transfer the cooked chicken strips to a container and clean the cast iron pan while it's hot.

Equipment Needed

Spice Level:

Dietary

Allergens