Vegan Crispy Fried Chicken Salad
Indulge in the ultimate vegan comfort dish with our Vegan Crispy Fried Chicken Salad—a vibrant fusion of crispy, golden-brown vegan chicken nuggets and fresh garden flavors. This crowd-pleaser pairs crunchy romaine lettuce, juicy cherry tomatoes, creamy avocado, and refreshing cucumber with a zesty homemade dressing featuring vegan mayo, lemon juice, Dijon mustard, and a touch of maple syrup. The salad is topped with strips of crispy, skillet-fried nuggets that deliver the perfect balance of crunch and tenderness. Ready in just 30 minutes, this recipe is ideal for those seeking a quick and satisfying plant-based meal that’s packed with flavor and texture. Perfect for lunch, dinner, or meal prep, this vegan salad transforms classic comfort food into a wholesome delight!
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Recipe Information
Ingredients
- 12 pieces Vegan chicken nuggets
- 500 ml Vegetable oil
- 1 head Romaine lettuce
- 200 g Cherry tomatoes
- 1 medium Cucumber
- 0.5 small Red onion
- 1 large Avocado
- 60 ml Vegan mayonnaise
- 30 ml Lemon juice
- 10 g Dijon mustard
- 15 ml Maple syrup
- 1 tsp Salt
- 0.5 tsp Black pepper
- 15 g Fresh parsley
Instructions
Start by preparing the salad dressing. In a small bowl, whisk together vegan mayonnaise, lemon juice, Dijon mustard, maple syrup, salt, and black pepper. Adjust seasoning to taste and set aside.
Rinse and chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Halve the cherry tomatoes, thinly slice the cucumber, and finely slice the red onion. Add these to the salad bowl along with the chopped romaine lettuce.
Halve the avocado, remove the pit, and scoop the flesh out in cubes. Add to the salad ingredients.
Chop the fresh parsley and sprinkle it over the salad.
In a large skillet, heat the vegetable oil over medium-high heat.
Once the oil is hot, carefully add the vegan chicken nuggets, frying them until golden brown and crispy on all sides, about 5-7 minutes. Turn them occasionally for even cooking.
Remove the fried nuggets using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
Once slightly cooled, slice the crispy nuggets into strips and add them to the salad.
Drizzle the prepared dressing over the salad and toss everything together gently to combine.
Serve immediately to enjoy this vegan crispy fried chicken salad at its best!
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 78.4 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1958 mg | 85% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 11.4 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1613 mg | 34% | |
*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.
