Tea Leaf Salad with Plant-Based Chicken combines crisp romaine and cabbage with fermented tea leaf dressing, fresh vegetables, and a crunchy mix of nuts, seeds, and legumes. Finished with seasoned plant-based chick’n strips, this salad delivers bold Burmese-inspired flavors with layered textures and a savory, satisfying bite.
Ingredients: Meatless Chick’N Strips (Water, Soy Protein Isolate, Vital Wheat Gluten, 2% or Less of: Yeast Extract, Sugar, Canola Oil, Titanium Dioxide [Color], Salt, Natural Flavors, Curry Powder [Turmeric, Cumin, Ginger, Black Pepper], Turmeric, Mushroom Powder, Canola Oil), Romaine Lettuce, Fermented Tea Leaf Dressing (Canola Oil, Fermented Tea Leaves, Garlic, Jalapeño Puree, Sea Salt, Yeast Extract, Lime Juice Concentrate, Ginger Puree, Mushroom Powder, Dried Tomato Powder), Napa Cabbage, Red Cabbage, Crunchy Salad Topper (Roasted Peanuts [Peanuts, Peanut Oil], Roasted Sunflower Seed Kernels [Sunflower Kernels, Canola Oil, Salt], Sesame Seeds, Fried Garlic [Garlic, Water, Canola Oil], Fried Yellow Split Peas [Yellow Split Peas, Water, Canola Oil, Sodium Bicarbonate]), Grape Tomatoes, Red Onion, Jalapeño, Lemon.
Contains: Wheat, Soy, Peanuts, Sesame.
