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Vegan Chicken Pretzel Crunch Taco Salad

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  • Author: Gregs Vegan Gourmet
  • Total Time: 30 mins
  • Yield: 2 servings


This Vegan Chicken Pretzel Crunch Taco Salad is made using baked pretzel and corn chips, jalapeño cream sauce, and crunchy chopped lettuce.


  • 1 head of finely chopped iceberg lettuce
  • 1/2 cup crushed pretzels
  • 1/2 cup crushed corn chips
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
  • 1 1/2 cup dry soy curls
  • 3 tbsp vegan butter
  • 1 tbsp franks red hot sauce

Cream Sauce:

  • 1/2 cup fresh basil leaves
  • 2 cloves garlic
  • 1 cup raw unsalted cashews
  • 1 cup water
  • 1 jalapeno
  • 1 tbsp nutritional yeast (optional)


  1. Preheat oven to 350 degrees F.
  2. In a bowl of water, leave soy curls to soak for 5-8 minutes before straining.
  3. In a medium frying pan over medium heat, add the soaked and drained soy curls, 1 tbsp vegan butter and 1 tbsp taco seasoning. Fry about 8 minutes, stirring frequently, until soy curl edges are slightly browned and warmed throughout.
  4. Meanwhile, add cream sauce ingredients to a high speed blended. Blend until fully combined and smooth.
  5. Melt the remainder of the vegan butter, and add to a bowl with crushed pretzels, crushed corn chips, and taco seasoning. Toss to coat and add to a baking sheet. Bake for 8 minutes or until slightly browned on edges. Remove and set aside to cool.
  6. In a salad bowl, toss the lettuce with olive oil and the remainder of the taco seasoning. Add the soy curls, pretzel mixture, and cream sauce. Serve and enjoy!
  • Prep Time: 10
  • Cook Time: 20 mins

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