California Chop Salad with Garden Goddess Dressing

I LOVE CHOP SALADS!!! I LOVE THIS SALAD!!
Every flavor and texture is present in this big bowl of happiness and I for one will be making this over and over again.

Bbq seitan, black radish, crispy tortilla strips, green goddess dressing, jicama, black beans and loads of fresh veggies and herbs piled high ready to be eaten.

Garden Goddess Dressing
1/4 cup vegan mayonnaise
1 tbl vegan sour cream
1 scallion, green parts only, roughly chopped
1 garlic clove, smashed
2 tbl water
2 tbl chopped, fresh cilantro
1 tbl chopped, fresh basil
1 tsp dijon mustard
1 tsp apple cider vinegar
1/2 tsp dried dill
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper

Combine all of the ingredients in a blender and blend until smooth. Chill and allow the flavors to marinate for at least 30 minutes before serving.

Crunchy Tortilla Strips
3 tbl canola oil
1 flour tortilla, folded into 4, thinly sliced
salt

Heat the oil and shallow fry the tortilla strips until golden brown. Drain on a paper towel and sprinkle with salt.

BBQ Seitan
2 tbl extra virgin olive oil
8 oz seitan, small dice
salt and pepper
1 tsp tamari
2 garlic cloves, minced
1/4 cup favorite bbq sauce

Saute the seitan in olive oil for 5 minutes to start to crisp. Season with a pinch of salt and pepper. Add the tamari and continue cooking until the seitan is golden brown and crispy, 7 minutes more. Add the barbecue sauce and toss to coat. Cook 3-4 more minutes.

California Chop Salad
serves 4
1/2 head red leaf lettuce
2 scallions, green parts only, thinly sliced
1 red bell pepper, small dice
1 cup black beans
1 cup corn kernels
1/2 cup thin strips of jicama
1/4 cup chopped, fresh cilantro
2 tbl chopped, fresh basil
Garden Goddess Dressing
BBQ Seitan
Crispy Tortilla Strips
1 black or red radish, thinly sliced
3 tbl favorite bbq sauce

Combine the lettuce, scallions, bell pepper, black beans, corn, jicama, cilantro and basil in a large bowl and toss to combine. Add some garden goddess dressing and toss.
Divide between 4 bowls. Top each with seitan, tortilla strips, radish and a drizzle of bbq sauce.