Chicken Asparagus Salad


  • 1 c. Worthington Vegetable Skallops
  • 2 c. leafy green lettuce
  • 1/4 c. carrots, grated
  • 1/2 c. fresh tomato, cut into wedges
  • 1/2 c. asparagus, lightly steamed

Spicy Ranch Dressing:

  • 1/4 c. reduced fat Veganaise
  • 1/2 tsp. ketchup
  • dash cayenne pepper
  • 1/8 tsp. red pepper flakes
  • dash seasoned salt
  • water as needed


  1. Cut the Worthington® Vegetable Skallops® into strips and place them in a skillet that has been sprayed with nonstick cooking spray.
  2. Sauté over medium-high heat until they are golden brown. Remove from heat and cool slightly.
  3. For Spicy Ranch Dressing: In a small bowl, mix all ingredients together and thin with a little water if needed. Chill in the refrigerator until needed.
  4. Tear the lettuce into bite-size pieces and place on a platter. Sprinkle the grated carrot on top of lettuce.
  5. Place the tomato wedges on the lettuce and carrot and add the Worthington® Vegetable Skallops® and asparagus.
  6. Drizzle the spicy ranch dressing on top or serve on the side.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.