Scorched Bok Choy Chick'N Salad


6-8 small, baby bok choy
1 bag BeyondMeat Chick'n Strips - "Grilled"
FollowYourHeart Cheese Slices
4 slices bread, your preference
1 TBSP whole grain mustard
1 medium honeycrisp apple
1/4 red onion, minced
3/4 cup vegenaise, your preference
~1 tsp. sriracha chili sauce
Himalayan sea salt 
Cracked black pepper
1 tsp. avocado or sunflower oil

Optional: Cayenne Pepper


Start by prepping the chick'n and bok choy. First, rinse thoroughly and dry the bok choy. Next, get a large pan or wok going on medium high heat with a small drip of avocado or safflower oil -something neutral tasting. Get the pan good and hot --until it starts to smoke a bit. Lightly salt the bok choy and add to the pan. Turn bok choy as one side starts to blister, making sure to cook evenly throughout --about 3-4 minutes.

Next, grilled or saute the chik'n strips. When chick'n and bok choy are finished, simply set aside or put in refrigerator to cool.


After cooling, rough chop strips into small bite-size pieces. Remove the butts of the bok choy and again, chop into small pieces. You'll then want to chop the apple and mince the onion. Add all ingredients to a large glass dish, preferably with a lid for efficient storage if there's leftovers.

Next, add the mayo, mustard, sriracha, some sea salt, and a good couple shakes of black pepper. Feel free to add little cayenne for an added kick. Mix thouroughly and re-add to fridge to cool. Serve on grilled toast with melted cheese or enjoy as-is!