Vegetarian Asian Chicken Salad

Discover a vibrant twist on a classic favorite with this Vegetarian Asian Chicken Salad, a refreshing plant-based dish brimming with colorful, crunchy vegetables and bold, zesty flavors. Featuring tender, pan-fried plant-based chicken strips, crisp romaine lettuce, and a medley of red bell pepper, carrots, cucumber, and shredded red cabbage, this salad delivers a delightful crunch in every bite. Tossed with a tangy homemade sesame-lime dressing infused with soy sauce, rice vinegar, ginger, and garlic, it’s a flavor-packed meal perfect for vegetarians and omnivores alike. Finished with a sprinkle of toasted sesame seeds and fresh cilantro, this quick and easy recipe is ready in just 25 minutes and ideal as a light lunch or dinner. Savor the perfect balance of textures and Asian-inspired flavors in this healthful, vegan-friendly salad!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the chicken strips are cooking, wash and chop the romaine lettuce into bite-sized pieces and place in a large mixing bowl.

Step 3

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.

Step 4

Chop the green onions and cilantro finely and add them to the bowl with the rest of the salad ingredients.

Step 5

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.

Step 6

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.

Step 7

Sprinkle the toasted sesame seeds over the top of the salad for added texture and flavor.

Step 8

Serve immediately as a refreshing main or side dish, garnished with additional cilantro or green onions if desired.

Nutrition Facts

Serving size	(1470.0g)

Amount per serving	% Daily Value*
Calories	821.4

Total Fat 36.8g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 6.5g
Cholesterol 0mg	0%
Sodium 3383.9mg	0%
Total Carbohydrate 83.4g	0%
Dietary Fiber 24.7g	0%
Total Sugars 36.4g
Protein 58.8g	0%

Vitamin D 0IU	0%
Calcium 602.7mg	0%
Iron 14.6mg	0%
Potassium 2880.9mg	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: 36.8%

Protein: 26.1%

Carbs: 37.1%