FOR ONE SALAD
4 – 5 cups salad greens
1.5 cups raw broccoli
3/4 cup chopped green onion
2 Gardein chicken tenders or other veggie unchicken
2 teaspoons miso, any color
2 teaspoons sugar or 1 teaspoon agave
1 tablespoon agave
1 teaspoon sesame oil
1 tablespoon vinegar
1 tablespoon tahini
Bake unchicken on a cookie sheet in the oven at 400 degrees for 20 minutes, flip and cook 5 minutes more or cook according to package directions.
Mix dressing ingredients in a small bowl, set aside.
Assemble salad (greens, broccoli, and onion) in a bowl. Mix by hand. Chop baked unchicken into bite sized pieces place them on top of the salad. Add dressing to taste and toss.