Spicy "Chicken" Salad

I would just like to point out, before I get started here, that this is the first leafy-lettuce salad I've ever posted on this blog--which I find comical since so many people who don't know many vegetarians assume that all we eat is salad.

Anyways.

This thing has become my new jam.

I love this salad.

It's pretty simple, too, considering that we use store-bought dressing. Maybe some time I'll make my own for this!

FYI: The dressing is quite spicy, at least for people who usually like mild and maybe a gentle medium once in a while, like me. Use at your own risk!

Let's get down to it:

Prep time: 5-10 minutes

Cook time: 5 minutes

Serves: 1

Ingredients:

1 Boca "Chicken" patty
1 cup romaine lettuce, chopped
1/2 medium tomato
1-2 tablespoons small onion, sliced
1/4 cup red pepper, chopped
2-3 tablespoons canned sweet corn
2-3 tablespoons House of Tsang Bangkok Peanut Sauce

1. Follow the directions to cook the Boca "chicken" in a skillet, to give it some nice crispiness. Chop and set aside.

2. Grab a bowl and throw in your lettuce.

3. Then your tomatoes.

4. Onions.

5. Red peppers.

6. And of course, the corn. (Look at all that color!)

7. In a separate bowl/tupperware, chuck in your chopped Boca patty.

Drizzle 1-2 tablespoons of the dipping sauce all over the "chicken."

Top with a small plate or the lid of your tupperware and shake the heck out of it to coat the chicken.

8. Throw that on top of your salad.

9. Top with the remainder of the dressing, to your taste.

That's it! Enjoy!