Vegan Spicy Chicken Salad
Indulge in the bold and satisfying flavors of this Vegan Spicy Chicken Salad, a plant-based twist on the classic favorite! Featuring crispy, perfectly seasoned plant-based chicken strips, this recipe is elevated with a creamy vegan mayonnaise dressing infused with a kick of sriracha and a splash of zesty lemon juice. Freshly chopped celery, red onion, and parsley add crunch and vibrant color, balancing the heat from smoked paprika and cayenne pepper. Ready in just 15 minutes, this versatile dish is perfect as a sandwich filler, wrap stuffing, or a protein-packed topping for salads. Whether served fresh or stored for later, it’s an irresistible option for those craving a spicy yet wholesome vegan meal.
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Recipe Information
Ingredients
- 200 grams Plant-based chicken strips
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Cayenne pepper
- 4 tablespoons Vegan mayonnaise
- 1 teaspoon Sriracha
- 1 tablespoon Lemon juice
- 1 stalk Celery, finely chopped
- 0.25 cup Red onion, finely diced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat a skillet over medium heat and add the olive oil.
Place the plant-based chicken strips in the skillet and season with smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
Cook the strips for 3-4 minutes on each side, or according to package instructions, until golden and slightly crispy. Remove from heat and let cool.
Once cool, chop the plant-based chicken into bite-sized pieces.
In a large mixing bowl, combine the vegan mayonnaise, sriracha, and lemon juice. Mix until smooth.
Add the chopped celery, red onion, and parsley to the bowl, and stir to combine.
Fold in the chopped plant-based chicken, ensuring everything is evenly coated in the spicy mayonnaise mixture.
Taste and adjust seasoning with more salt or pepper if needed.
Serve immediately as a sandwich filling, in a wrap, or over a bed of greens. Alternatively, refrigerate for up to 3 days for later use.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 2332 mg | 101% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 7.5 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 942 mg | 20% | |
*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.
