Vegetarian Chicken Garden Salad

Refresh your lunch or dinner routine with this vibrant and wholesome Vegetarian Chicken Garden Salad, a plant-based twist on the classic chicken garden salad. Crisp mixed salad greens are paired with juicy cherry tomatoes, crunchy cucumbers, sweet red bell peppers, and delicate carrot ribbons, all topped with creamy chunks of avocado and tender, golden-brown vegetarian chicken strips. A zesty honey mustard dressing, infused with lemon juice and oregano, ties everything together with its tangy and herbaceous flavor profile. This quick and easy salad comes together in just 25 minutes, making it perfect for busy weeknights or effortless meal prep. Packed with fresh, colorful vegetables and protein-rich meat alternatives, this salad is as visually appealing as it is satisfying. Serve it as a standalone dish or pair it with crusty bread for a delightful, nutrient-packed meal!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 200 grams vegetarian chicken strips
• 150 grams mixed salad greens (e.g., romaine, spinach, arugula)
• 200 grams cherry tomatoes
• 1 medium cucumber
• 1 medium red bell pepper
• 1 large carrot
• 1 medium avocado
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon dried oregano

Directions

Step 1

Rinse the mixed salad greens thoroughly under cold water. Drain well and place them in a large salad bowl.

Step 2

Halve the cherry tomatoes and add them to the salad bowl.

Step 3

Peel the cucumber, then slice it into thin rounds. Add to the bowl.

Step 4

Remove the seeds and core from the red bell pepper, then slice it into thin strips. Add to the salad.

Step 5

Peel the carrot and use a peeler to shave it into long ribbons. Add these to the salad for texture.

Step 6

Cut the avocado in half, remove the pit, and slice the flesh into cubes. Add to the salad.

Step 7

Heat a non-stick skillet over medium heat. Add 1 tablespoon of olive oil and the vegetarian chicken strips. Cook for about 5 minutes, stirring occasionally, until they are heated through and slightly crispy. Remove from heat and let cool slightly.

Step 8

In a small bowl, whisk together the remaining olive oil, lemon juice, honey mustard, salt, black pepper, and dried oregano to create the dressing.

Step 9

Drizzle the dressing over the salad and toss gently to combine all ingredients.

Step 10

Top the salad with the warm vegetarian chicken strips.

Step 11

Serve the salad immediately, or refrigerate for up to an hour before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(1181.9g)

Amount per serving	% Daily Value*
Calories	1240.8

Total Fat 85.0g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 6.8g
Cholesterol 0mg	0%
Sodium 2226.7mg	0%
Total Carbohydrate 84.8g	0%
Dietary Fiber 32.4g	0%
Total Sugars 24.4g
Protein 51.7g	0%

Vitamin D 0IU	0%
Calcium 336.6mg	0%
Iron 10.2mg	0%
Potassium 3193.9mg	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: 58.4%

Protein: 15.8%

Carbs: 25.9%