Plant-based Buffalo Chicken Salad

1. For pickled celery, combine rice vinegar, sugar, salt and ⅓ cup of water in saucepan; bring to a boil over high heat, stirring to dissolve sugar. Pour boiling liquid over celery in medium bowl; let cool to room temperature. Refrigerate until ready to serve.

2. For tenders, heat vegetable oil in deep fryer to 360 F. Deep fry frozen tenders for 4 minutes, gently shaking basket once while cooking. For safety, product must be cooked from frozen to an internal temperature of 165 F, measured by a thermometer in two places.

3. Remove tenders from fryer; season with salt. To serve, arrange a bed of lettuce in shallow bowls or individual plates. Place four tenders on each plate and garnish with Buffalo wing sauce, blue cheese, pickled celery, diced apples, candied walnuts and chives.

Photo courtesy of Incogmeato by MorningStar Farms