Vegetarian Chicken and Egg Salad

Transform your lunch routine with this vibrant and protein-packed Vegetarian Chicken and Egg Salad! Featuring savory plant-based chicken strips, hard-boiled eggs, and crisp romaine lettuce, this recipe is a delightful blend of creamy and crunchy textures. Juicy cherry tomatoes, refreshing cucumber, and a kick of red onion bring a burst of freshness to every bite. Tossed in a zesty homemade dressing of mayonnaise, Dijon mustard, and lemon juice, and finished with a sprinkle of fresh parsley, this salad is as filling as it is flavorful. Ready in just 30 minutes, it's perfect for a quick, nutritious meal or an impressive potluck dish. Ideal for vegetarians and salad lovers alike, this recipe offers a satisfying twist on the classic chicken and egg salad — no meat required!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Plant-based chicken strips
• 4 large Eggs
• 1 head Romaine lettuce
• 200 grams Cherry tomatoes
• 1 medium Cucumber
• 0.5 medium Red onion
• 4 tablespoons Mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Hard boil the eggs: Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat to low and simmer for 10 minutes. Remove from the heat and place in cold water to cool. Peel and chop into bite-sized pieces.

Step 2

While the eggs are cooling, prepare the vegetables: Wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes and slice the cucumber. Finely dice the red onion.

Step 3

Cook the plant-based chicken strips according to package instructions until golden brown. Set aside to cool slightly, then chop into bite-sized pieces.

Step 4

In a large mixing bowl, combine the chopped eggs, plant-based chicken strips, romaine lettuce, cherry tomatoes, cucumber, and red onion.

Step 5

In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth. Adjust seasoning to taste.

Step 6

Pour the dressing over the salad ingredients in the large mixing bowl and toss gently to combine.

Step 7

Chop the fresh parsley and sprinkle it over the salad as a garnish before serving.

Step 8

Serve immediately or chill in the refrigerator for up to 2 hours before serving to enhance the flavors.

Nutrition Facts

Serving size	(1557.4g)

Amount per serving	% Daily Value*
Calories	1228.0

Total Fat 79.7g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 0.6g
Cholesterol 804mg	0%
Sodium 2710.5mg	0%
Total Carbohydrate 63.7g	0%
Dietary Fiber 18.7g	0%
Total Sugars 17.2g
Protein 77.4g	0%

Vitamin D 164IU	0%
Calcium 513.2mg	0%
Iron 14.6mg	0%
Potassium 2788.7mg	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: 56.0%

Protein: 24.2%

Carbs: 19.9%