Oriental Faux Chicken Salad
Elevate your salad game with this vibrant Oriental Faux Chicken Salad, a plant-powered twist on a classic favorite! This recipe combines tender, seared plant-based chicken strips with a medley of fresh, crunchy vegetables like mixed salad greens, shredded carrots, red cabbage, and edamame. Tossed in a zesty, homemade sesame dressing made with soy sauce, rice vinegar, and a hint of lime, every bite bursts with bold, tangy flavor. The finishing touch? Toasted sesame seeds and slivered almonds for a satisfying crunch. Ready in just 20 minutes, this nutritious and protein-packed dish is perfect for a quick lunch, light dinner, or impressive side. Whether vegan or not, this salad is the ultimate fusion of healthy and delicious!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 200 grams Plant-based chicken strips
- 4 cups Mixed salad greens
- 1 cup Shredded carrots
- 1 cup Red cabbage, thinly sliced
- 0.5 cup Edamame, shelled and cooked
- 2 stalks Green onions, thinly sliced
- 1 tablespoon Toasted sesame seeds
- 0.25 cup Slivered almonds, toasted
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey (or agave syrup for vegan option)
- 1 teaspoon Fresh ginger, grated
- 1 clove Garlic, minced
- 1 tablespoon Lime juice
Instructions
Heat a non-stick skillet over medium heat and lightly sear the plant-based chicken strips for 3-5 minutes until golden and heated through. Set aside to cool.
In a large serving bowl, combine the salad greens, shredded carrots, red cabbage, edamame, and green onions.
To make the dressing, whisk together soy sauce, rice vinegar, sesame oil, honey (or agave syrup), grated ginger, minced garlic, and lime juice in a small bowl until emulsified.
Once the plant-based chicken strips have cooled, slice them into bite-sized pieces and add them to the salad bowl.
Drizzle the salad with the dressing and toss gently to ensure all ingredients are evenly coated.
Sprinkle the toasted sesame seeds and slivered almonds over the top for added crunch and flavor.
Serve immediately as a light, flavorful meal or as a side dish.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.8 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
