Preheat the oven to 425F and prepare a baking tray with parchment paper.
Bake the Plant-Based Chicken Tenders according to the cooking instructions on the package.
Allow to cool and cut into strips.
To prepare the rice noodles, add avocado oil to a pan over high heat. Make sure to add enough oil to cover the bottom of the pan.
Break the dry rice noodles into small pieces and add to the pan. Fry the and rotate with tongs until all of the noodles have puffed and are crispy.
Set them on a plate with paper towel to drain the oil. Set aside.
Then, in a large bowl,combine ALL of the ingredients.
Mix to combine and adjust seasoning to taste.
Enjoy this nutrient-packed, delicious salad!!
Video
Notes
Use ANY plant-based chicken you wish- choose your favourite one!!!Swap the red pepper sesame oil for regular or toasted sesame oil.Customize this salad and add or remove any ingredients your wish!This salad is AWESOME to pack for lunches, bring to potlucks, or to eat at any time. Be sure to ALWAYS keep the dressing separate from the ingredients until ready to mix and serve!Salad can be kept in the fridge in an airtight container for 4 – 6 days. Again, keep the dressing prepared aside for the best and MOST delicious results.