When I was still eating some meat and some fast food, I have to confess I was addicted to Wendy's Spicy Chicken Fillet. It's still hard to resist, but having this sandwich in my lunchtime lineup helps. Here's how to make an easy and delicious vegan "fried" chicken sandwich using Gardein Chipotle Lime Crispy Fingers that's satisfying and nutritious. I do it all the time, even when I'm in a hurry, which I guess is all the time.
2 pieces Gardein Chipotle Lime Crispy Fingers
1/2 cup fresh watercress or arugula
1 Oroweat Double Fiber English Muffin
1 tablespoon eggless light canola mayonnaise
1 healthy squirt of sriracha sauce
Several slices of persian cucumber sliced thin on the diagonal
2 slices of tomato and two slices of avocado
Prepare the chicken fingers as per the instructions, or do it my way by microwaving it 45 seconds, then pan frying in hot lightly sprayed pan until crisp on both sides. Toast the english muffin. Assemble all the ingredients, laying the two "chicken" fingers side by side on the muffin & mixing the sriracha into the mayo with a knife as you spread it. Simple. The hardest part is grabbing all the ingredients out of the fridge. Enjoy.
This scramble starts with fresh eggs from my pet chickens, Hedy & Pickles. Add sauteed shaved brussels sprouts from Trader Joe's (or chop 'em up yourself), shiitake mushrooms, red onion & a bit of gruyere cheese. trust me, it's delicious!