Vegan Chicken Garden Salad
Bright, refreshing, and entirely plant-based, this Vegan Chicken Garden Salad is a wholesome twist on a classic favorite. Packed with an array of colorful vegetables—crisp mixed greens, juicy cherry tomatoes, crunchy cucumber, and creamy avocado—this salad offers a rainbow of nutrients with every bite. Protein-rich vegan chicken strips are pan-seared until golden and perfectly seasoned, making them the hearty centerpiece of this dish. Tossed in a zesty lemon-garlic dressing and topped with crunchy sunflower seeds and fresh parsley, this salad is as flavorful as it is nourishing. Ready in just 20 minutes, it's perfect for a quick, healthy lunch or a light dinner. Whether you're a vegan or simply exploring plant-based options, this vibrant vegan chicken salad is a must-try!
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Recipe Information
Ingredients
- 200 grams Vegan chicken strips
- 150 grams Mixed salad greens
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 large Avocado
- 0.5 medium Red onion
- 15 grams Fresh parsley
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 50 grams Sunflower seeds
Instructions
Begin by preparing your vegetables. Wash the mixed salad greens thoroughly under cold running water and allow them to dry completely.
Slice the cherry tomatoes in half and set them aside. Peel and slice the cucumber into thin rounds. Dice the red bell pepper into small strips.
Peel and slice the red onion thinly. Dice the avocado into small cubes. Roughly chop the parsley.
Heat a non-stick skillet over medium heat. Add the vegan chicken strips and cook for 4-5 minutes, or until heated through and slightly browned. Remove from heat and set aside.
In a large mixing bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, avocado, and red onion.
In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and black pepper to create the dressing.
Pour half of the dressing over the salad mixture and toss gently to combine.
Add the cooked vegan chicken strips to the salad, drizzle the rest of the dressing over the top, and gently toss again.
Sprinkle sunflower seeds and freshly chopped parsley over the salad before serving.
Serve the Vegan Chicken Garden Salad immediately as a fresh and vibrant meal.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2095 mg | 91% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 22.5 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3699 mg | 79% | |
*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.
