Start making your glaze first. In a heated frying pan, cook the cubed pears in olive oil over medium heat and stirring constantly. Add one cup of water and cook with the lid on until all the juices have seeped out and the pears are soft--about 20 minutes
Remove the pears from the pan, leaving only the liquid inside
Add to the liquid one tablespoon of 0-calorie sweetener like stevia or erythritol. Continue to cook on medium heat to reduce, with the lid off and stirring often so that it doesn't burn
Once the liquid turns to a thick glaze, remove pan from the heat
Using your hands, knead the mixture until a dough-like ball forms. Be sure to squish the tempeh cubes with your fingers to combine well with the seasonings
Grab a handful of the mixture and place it between two pieces of wax paper. Press down on the mixture with your hand, forming a 1-inch thick chicken breast patty. Use the wax paper to flatten evenly and tightly. Makes 3-4 patties.
Heat a frying pan over medium heat with olive oil and add the three vegan chicken pieces. Cook for about 5 minutes per side, flipping only once, and making sure the bottom side is golden before flipping. Be careful when flipping, make sure the patty stays intact by flipping it with a spatula.
In a large serving bowl, add enough spring mix for the amount of people eating. Ex: 4 people = 4 cups of spring mix.
Drizzle two tablespoons of olive oil and two tablespoons of vinegar.