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Vegan Southwest Chicken Salad

Prep Time: 10 min | Cooking time: 20 mins


For the dressing:

  • Juice from 1 lemon
  • 2 tbsps of vegan cheese spread
  • 1 tsp paprika powder
  • Salt, to taste
  • 1.5 tsps of cumin (jeera) powder
  • 1/4 th cup coconut milk
  • 1 tsp chilli flakes
  • 1.5 tsps of coconut sugar

For the salad:

  • 2 cups of salad leaves
  • 1 large tomato, deseeded & finely chopped
  • ½ cup boiled sweetcorn
  • 1/3 rd cup boiled black beans (or rajma)
  • 1 pack of Blue Tribe Plant Based Chicken Nuggets
  • Vegan Cheddar Cheese, grated


- Combine all the ingredients for the dressing and set aside.
- Add the salad leaves, sweetcorn, tomato, and black beans to a bowl. Fry 1 pack of Blue Tribe Plant Based Chicken Nuggets and slice into halves.
- Add the fried nuggets into the salad mix, generously drizzle the dressing and
enjoy immediately.



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