Uploaded August 2025 | Updated September 2026, 2 weeks ago
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This heat wave meal hits every craving, challenge accepted.
This high-protein, chef salad is perfect for hot days. Featuring crunchy romaine, crispy chick’n, creamy chickpeas, and a bold nutritional yeast dressing made with aquafaba and roasted pepper brine—this is the ultimate cold plant base, vegan salad bowl. Loaded with toppings like vegan bacon bits, crispy onions, and pumpkin seeds for extra texture and flavor. Easy meal prep, plan for extras, minimal cooking, big flavor.
NEW Chef Salad | Hot Day Cold Meal | Chicken’ Crunch Salad
RECIPE and Ingredients
Base
1 head Romaine lettuce, chopped
½ red onion, julienned (optional)
12+ cherry tomatoes, halved
½ cucumber, sliced in half moons
2 celery stalks, chopped
1 can chickpeas, drained (save liquid for dressing)
1 small jar roasted red peppers, drained (save liquid for dressing)
Handful kalamata olives, pitted
Main Protein
1 package frozen Beyond Meat unbreaded Chick’n pieces
2 tbsp BBQ Rub (your favorite blend)
Neutral oil for pan (e.g., canola, avocado, peanut)
Crunchy Garnishes
Toasted pumpkin seeds
Vegan bacon bits (check label)
Crispy fried onions (optional but awesome)
Nutritional Yeast Salad Dressing
Ingredients
8 tbsp nutritional yeast
1/4 cup Apple cider vinegar
Liquid from 1 can chickpeas (aquafaba)
Liquid from roasted red pepper jar
¼ cup olive oil
1 tbsp Dijon mustard
1 tsp capers
Instructions
Add all dressing ingredients to a container with a lid.
Shake vigorously until emulsified.
Chill until ready to serve. Shake before each use.
Chick’n Prep Instructions
Heat neutral oil in a nonstick or cast iron skillet over medium-high heat.
Add frozen Chick’n strips in a single layer and cook for 1–2 minutes.
Splash with a little water, cover with lid to steam through.
Uncover, season generously with BBQ rub, and let crisp up.
Cook until golden brown on edges. Set aside.
This video was not sponsored. if you want to work with me, get in touch via the website.
Cheerio,
Frankie, Gary and D
Sign up for our Newsletter that will come someday, likely when it's cooler outside dereksarno.com
This heat wave meal hits every craving, challenge accepted.
This high-protein, chef salad is perfect for hot days. Featuring crunchy romaine, crispy chick’n, creamy chickpeas, and a bold nutritional yeast dressing made with aquafaba and roasted pepper brine—this is the ultimate cold plant base, vegan salad bowl. Loaded with toppings like vegan bacon bits, crispy onions, and pumpkin seeds for extra texture and flavor. Easy meal prep, plan for extras, minimal cooking, big flavor.
NEW Chef Salad | Hot Day Cold Meal | Chicken’ Crunch Salad
RECIPE and Ingredients
Base
1 head Romaine lettuce, chopped
½ red onion, julienned (optional)
12+ cherry tomatoes, halved
½ cucumber, sliced in half moons
2 celery stalks, chopped
1 can chickpeas, drained (save liquid for dressing)
1 small jar roasted red peppers, drained (save liquid for dressing)
Handful kalamata olives, pitted
Main Protein
1 package frozen Beyond Meat unbreaded Chick’n pieces
2 tbsp BBQ Rub (your favorite blend)
Neutral oil for pan (e.g., canola, avocado, peanut)
Crunchy Garnishes
Toasted pumpkin seeds
Vegan bacon bits (check label)
Crispy fried onions (optional but awesome)
Nutritional Yeast Salad Dressing
Ingredients
8 tbsp nutritional yeast
1/4 cup Apple cider vinegar
Liquid from 1 can chickpeas (aquafaba)
Liquid from roasted red pepper jar
¼ cup olive oil
1 tbsp Dijon mustard
1 tsp capers
Instructions
Add all dressing ingredients to a container with a lid.
Shake vigorously until emulsified.
Chill until ready to serve. Shake before each use.
Chick’n Prep Instructions
Heat neutral oil in a nonstick or cast iron skillet over medium-high heat.
Add frozen Chick’n strips in a single layer and cook for 1–2 minutes.
Splash with a little water, cover with lid to steam through.
Uncover, season generously with BBQ rub, and let crisp up.
Cook until golden brown on edges. Set aside.
This video was not sponsored. if you want to work with me, get in touch via the website.
Cheerio,
Frankie, Gary and D
