Vegetarian Grilled Chicken Salad
Savor the vibrant flavors of this Vegetarian Grilled Chicken Salad, a fresh and satisfying twist on the classic dish that’s perfect for plant-based eaters! Featuring tender, grill-seared plant-based chicken strips seasoned with garlic and olive oil, this recipe combines them with crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, and creamy avocado for a medley of textures. Add a tangy homemade dressing of lemon juice, Dijon mustard, and honey (or agave syrup) for a burst of zest, and an optional sprinkle of feta cheese for extra indulgence. Ready in just 25 minutes, this nutrient-packed salad is both effortless and versatile—ideal as a wholesome lunch, light dinner, or a crowd-pleasing side dish. Perfect for vegetarians and anyone seeking a flavorful, healthy alternative to traditional chicken salads!
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Recipe Information
Ingredients
- 250 grams Plant-based chicken strips
- 2 tablespoons Olive oil
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 200 grams Romaine lettuce
- 150 grams Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 1 medium Avocado
- 100 grams Feta cheese (optional)
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey or agave syrup
Instructions
Begin by preparing the plant-based chicken strips. In a small bowl, mix the olive oil, garlic powder, salt, and ground black pepper.
Coat the plant-based chicken strips with the seasoned olive oil mixture.
Heat a grill pan over medium-high heat and grill the chicken strips for 4-5 minutes on each side until they are golden and heated through. Set aside to cool slightly.
While the chicken strips cool, wash and chop the romaine lettuce and place it in a large salad bowl.
Halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red onion, and dice the avocado. Add all these ingredients to the bowl with the lettuce.
If using, crumble the feta cheese over the vegetables.
Prepare the dressing by whisking together the lemon juice, Dijon mustard, and honey or agave syrup in a small bowl.
Slice the grilled plant-based chicken strips into bite-sized pieces and add to the salad.
Pour the dressing over the salad ingredients and toss gently until everything is well combined.
Serve the salad immediately, ensuring each serving has a good mix of vegetables, grilled chicken, and dressing.
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 20.5 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 780 mg | 60% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2708 mg | 58% | |
*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.
