Vegan Chicken Garden Salad
Enjoy a refreshing twist on a classic favorite with this vibrant Vegan Chicken Garden Salad, a wholesome plant-based recipe that’s as nourishing as it is flavorful. Featuring protein-packed vegan chicken strips, crisp mixed greens, juicy cherry tomatoes, creamy avocado, crunchy cucumber, and a medley of colorful veggies, this salad delivers a satisfying blend of textures and flavors in every bite. Tossed in a zesty homemade lemon-garlic dressing and finished with sunflower seeds for added crunch, this easy-to-make salad is ready in under 20 minutes, making it the perfect choice for a healthy lunch or light dinner. Packed with vitamins, heart-healthy fats, and cruelty-free protein, this garden-fresh salad is ideal for anyone seeking a quick, nutritious, and vegan-friendly meal option.
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Ingredients
- 200 grams Vegan chicken strips
- 150 grams Mixed salad greens
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 large Avocado
- 0.5 medium Red onion
- 15 grams Fresh parsley
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 50 grams Sunflower seeds
Directions
Step 1
Begin by preparing your vegetables. Wash the mixed salad greens thoroughly under cold running water and allow them to dry completely.
Step 2
Slice the cherry tomatoes in half and set them aside. Peel and slice the cucumber into thin rounds. Dice the red bell pepper into small strips.
Step 3
Peel and slice the red onion thinly. Dice the avocado into small cubes. Roughly chop the parsley.
Step 4
Heat a non-stick skillet over medium heat. Add the vegan chicken strips and cook for 4-5 minutes, or until heated through and slightly browned. Remove from heat and set aside.
Step 5
In a large mixing bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, avocado, and red onion.
Step 6
In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and black pepper to create the dressing.
Step 7
Pour half of the dressing over the salad mixture and toss gently to combine.
Step 8
Add the cooked vegan chicken strips to the salad, drizzle the rest of the dressing over the top, and gently toss again.
Step 9
Sprinkle sunflower seeds and freshly chopped parsley over the salad before serving.
Step 10
Serve the Vegan Chicken Garden Salad immediately as a fresh and vibrant meal.
Nutrition Facts
| Serving size | (1262.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1436.9 |
| Total Fat 100.1g | 0% |
| Saturated Fat 13.5g | 0% |
| Polyunsaturated Fat 23.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2095.1mg | 0% |
| Total Carbohydrate 95.7g | 0% |
| Dietary Fiber 38.6g | 0% |
| Total Sugars 22.5g | |
| Protein 61.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 323.8mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 3698.6mg | 0% |
Source of Calories