Vegan Southwest Chicken Salad

Dive into a vibrant explosion of flavors with this Vegan Southwest Chicken Salad, a plant-based twist on a classic favorite! Featuring savory, perfectly seasoned plant-based chicken strips cooked with smoky paprika, cumin, and garlic powder, this hearty salad is a feast of textures and colors. Crisp romaine lettuce forms the base, topped with a medley of black beans, sweet corn, juicy cherry tomatoes, and creamy avocado, all tied together with a zesty vegan chipotle ranch dressing and a squeeze of fresh lime juice. Finished with a sprinkle of chopped cilantro and optional crunchy tortilla strips, this protein-packed recipe is as nutritious as it is delicious. Perfect for a quick lunch or a light dinner, this no-fuss, 25-minute meal will satisfy any craving while remaining 100% vegan.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 8 oz Plant-based chicken strips
• 1 tbsp Olive oil
• 1 tsp Smoked paprika
• 1 tsp Cumin
• 1 tsp Garlic powder
• 0.5 tsp Salt
• 6 cups Romaine lettuce
• 1 cup Black beans, rinsed and drained
• 1 cup Corn kernels
• 1 cup Cherry tomatoes, halved
• 1 medium Red bell pepper, diced
• 1 medium Avocado, diced
• 2 tbsp Cilantro, chopped
• 2 tbsp Lime juice
• 0.5 cup Vegan chipotle ranch dressing
• 0.5 cup Tortilla strips (optional)

Directions

Step 1

Heat a skillet over medium heat and add the olive oil.

Step 2

Add the plant-based chicken strips to the skillet and season with smoked paprika, cumin, garlic powder, and salt.

Step 3

Cook the 'chicken' strips for 7–10 minutes, stirring occasionally, until heated through and slightly crispy on the edges. Remove from heat and set aside.

Step 4

Prepare the salad base by placing the chopped romaine lettuce in a large mixing bowl.

Step 5

Add the black beans, corn kernels, cherry tomatoes, diced red bell pepper, diced avocado, and chopped cilantro to the bowl.

Step 6

Drizzle the lime juice evenly over the vegetables and gently toss to combine.

Step 7

Top the salad with the cooked plant-based chicken strips.

Step 8

Drizzle the vegan chipotle ranch dressing over the salad and toss gently to coat. Adjust the amount to taste.

Step 9

For added crunch, sprinkle tortilla strips on top, if desired.

Step 10

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1541.8g)

Amount per serving	% Daily Value*
Calories	1806.4

Total Fat 100.5g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 3152.4mg	0%
Total Carbohydrate 170.4g	0%
Dietary Fiber 47.7g	0%
Total Sugars 27.0g
Protein 81.8g	0%

Vitamin D 0IU	0%
Calcium 428.1mg	0%
Iron 16.6mg	0%
Potassium 3557.3mg	0%

*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.

Source of Calories

Fat: 47.3%

Protein: 17.1%

Carbs: 35.6%