A flavorful vegan summer salad with crispy chicken and mushroom bacon, fresh vegetables, and a creamy, rich tahini dressing.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
To a small bowl, add all mushroom bacon ingredients. Carefully stir to completely coat mushrooms in sauce. Spread out in an even layer on the baking sheet. Reserve a bit of space on one side of the baking sheet to place the two chicken patties. Bake for 15 minutes. Let mushrooms cool for 10 minutes to crisp up. Slice chicken patties into strips.
While mushroom and chicken patties are baking, prepare the dressing. Whisk together all ingredients until creamy, adding water to thin out to desired consistency.
Assemble salad by adding a bed of greens to a large bowl. Add 3 tbsp of dressing and toss to coat greens. Top with cherry tomatoes, sliced avocado, vegan chicken, mushroom bacon, and a sprinkle of chives. Drizzle with dressing to serve.