Vegetarian Chicken Curry Salad
Elevate your lunchtime routine with this vibrant and flavorful Vegetarian Chicken Curry Salad, a plant-based twist on a classic favorite. This quick and easy recipe features tender, curry-seasoned plant-based chicken substitute paired with a creamy Greek yogurt and mayo dressing, lightly sweetened with honey and brightened by a splash of lemon juice. Crunchy celery, diced red onion, juicy red grapes, and chopped almonds add layers of texture and flavor, making every bite a delightful combination of sweet, savory, and tangy. Served atop a bed of fresh mixed greens, this dish is perfect as a light lunch, a crowd-pleasing appetizer, or a picnic centerpiece. Ready in just 30 minutes, this vegetarian salad is a must-try for those seeking a nutritious, protein-rich, and flavor-packed meal.
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Ingredients
- 300 grams Plant-based chicken substitute
- 2 tablespoons Olive oil
- 1 tablespoon Curry powder
- 100 grams Greek yogurt
- 60 grams Mayonnaise
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 units Celery stalks
- 0.5 unit Red onion
- 100 grams Red grape, halved
- 50 grams Chopped almonds
- 200 grams Mixed greens
Directions
Step 1
Heat the olive oil in a non-stick skillet over medium heat.
Step 2
Add the plant-based chicken substitute to the skillet and cook for 5-7 minutes or until heated through and slightly browned.
Step 3
Sprinkle curry powder over the cooked chicken substitute, stirring to coat evenly. Set aside to cool slightly.
Step 4
In a large mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, honey, salt, and black pepper until smooth.
Step 5
Chop celery stalks into small pieces and finely dice the red onion. Add them to the bowl with the dressing.
Step 6
Halve the grapes and add them to the bowl.
Step 7
Add cooked curry-flavored chicken substitute and chopped almonds to the mixing bowl and gently fold everything together until well mixed.
Step 8
Taste and adjust seasoning if necessary.
Step 9
On a serving platter, spread out a bed of mixed greens.
Step 10
Top the greens with the curry chicken salad mixture.
Step 11
Serve immediately or chill in the refrigerator for up to an hour before serving.
Nutrition Facts
| Serving size | (1027.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1638.6 |
| Total Fat 117.0g | 0% |
| Saturated Fat 13.4g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 62.2mg | 0% |
| Sodium 4748.7mg | 0% |
| Total Carbohydrate 80.7g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 35.4g | |
| Protein 67.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 464.7mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 2137.3mg | 0% |
Source of Calories