Vegetarian Crispy Fried Chicken Salad
Indulge in the ultimate plant-based twist on a classic favorite with this Vegetarian Crispy Fried Chicken Salad, a perfect fusion of crunch, flavor, and freshness. Featuring golden, crispy plant-based chicken pieces coated with a seasoned breadcrumb crust infused with smoked paprika, garlic powder, and onion powder, this recipe takes meat-free dining to the next level. Nestled atop a vibrant medley of mixed salad greens, juicy cherry tomatoes, crisp cucumber slices, creamy avocado, and tangy red onion, and finished with a drizzle of balsamic vinaigrette, each bite offers a balance of hearty satisfaction and refreshing lightness. Ready in just 35 minutes, this vegetarian salad is an irresistible combination of crispy comfort and wholesome nutrition, perfect for weeknight dinners or a crowd-pleasing lunch. Enhance your plant-based repertoire with this delightful dish!
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Recipe Information
Ingredients
- 300 grams plant-based chicken pieces
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 1 cup unsweetened almond milk
- 1 cup breadcrumbs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable oil
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 0.5 red onion, thinly sliced
- 1 avocado, sliced
- 0.5 cup balsamic vinaigrette dressing
Instructions
Begin by preparing the plant-based chicken for frying. In one bowl, combine the all-purpose flour and cornstarch. In a second bowl, pour the unsweetened almond milk. In a third bowl, mix the breadcrumbs, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Dip each piece of plant-based chicken into the flour mixture, making sure to coat all sides. Then dip the floured piece into the almond milk, letting any excess drip off before dredging it in the breadcrumb mixture. Press gently so that the breadcrumbs adhere well. Repeat for all pieces.
In a large frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully place the coated plant-based chicken pieces in the pan. Fry for about 3-4 minutes on each side, or until the pieces are golden brown and crispy. You may need to fry in batches to avoid crowding the pan.
Once fried, transfer the pieces to a paper towel-lined plate to drain any excess oil.
While the plant-based chicken is cooling slightly, prepare the salad by combining the mixed salad greens, cherry tomatoes, cucumber slices, red onion, and avocado in a large bowl.
Add the crispy fried plant-based chicken pieces to the salad.
Drizzle the balsamic vinaigrette dressing over the salad and toss gently until everything is well combined.
Serve immediately and enjoy your Vegetarian Crispy Fried Chicken Salad!
Nutrition Facts
Calories |
3583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.5 g | 360% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 135.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5928 mg | 258% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 30.5 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 755 mg | 58% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2560 mg | 54% | |
*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.
