Vegetarian Asian Chicken Salad
This vibrant Vegetarian Asian Chicken Salad is a plant-based twist on the classic, combining fresh, crisp vegetables with hearty, protein-packed plant-based chicken strips for a wholesome and satisfying meal. Romaine lettuce, red cabbage, carrots, and cucumbers bring a rainbow of color and crunch, while green onions and cilantro add a refreshing herbal kick. Tossed in a zesty sesame-ginger dressing with hints of soy sauce, lime, and honey, each bite is bursting with bold, tangy, and savory flavors. Finished with a sprinkling of toasted sesame seeds for a nutty crunch, this salad is perfect as a light main course or a flavorful side dish. Ready in just 25 minutes, it’s an easy and nutritious option for anyone craving an Asian-inspired vegetarian dish.
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Recipe Information
Ingredients
- 200 grams Plant-based chicken strips
- 1 head Romaine lettuce
- 1 medium Red bell pepper
- 1 medium Carrot
- 100 grams Red cabbage
- 1 medium Cucumber
- 2 stalks Green onions
- 10 grams Cilantro
- 2 tablespoons Toasted sesame seeds
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Lime juice
- 1 tablespoon Honey
- 1 clove Garlic
- 1 teaspoon Ginger
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the plant-based chicken strips according to the package instructions. This typically involves pan-frying them in a bit of oil for about 5 minutes or until they are golden and heated through. Once cooked, set aside to cool slightly.
While the chicken strips are cooking, wash and chop the romaine lettuce into bite-sized pieces and place in a large mixing bowl.
Julienne the red bell pepper and carrot, shred the red cabbage, and slice the cucumber thinly. Add all these vegetables to the mixing bowl with the lettuce.
Chop the green onions and cilantro finely and add them to the bowl with the rest of the salad ingredients.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, lime juice, honey, minced garlic, and grated ginger to create the dressing. Season with salt and black pepper to taste.
Slice the cooked plant-based chicken into bite-sized pieces and add them to the salad. Pour the dressing over the top and toss everything together until the salad is well coated.
Sprinkle the toasted sesame seeds over the top of the salad for added texture and flavor.
Serve immediately as a refreshing main or side dish, garnished with additional cilantro or green onions if desired.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.9 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 775 mg | 16% | |
*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.
