Serves: 5
Total Calories: 55
1. Cook patty according to package directions. Cut into 1/2-inch wide slices.
2. Meanwhile, in large nonstick frypan cook mushroom and onion in hot oil about 3 minutes or until tender. Stir in garlic. Cook and stir for 30 seconds more. Carefully stir in soy sauce. Cook and stir about 1 minute or until liquid evaporates.
3. In small bowl toss together greens and salad dressing. Arrange on serving plate. Top with mushroom mixture, chik patty, almonds and cilatnro.
This Chik Patty Parmesan Ranch Asian Salad recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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