Vegetarian Crispy Fried Chicken Salad

Indulge in a guilt-free twist on a comfort food classic with this Vegetarian Crispy Fried Chicken Salad! Featuring golden, plant-based chicken pieces that are perfectly seasoned and fried to a crisp perfection, this salad is a delightful blend of textures and flavors. The crispy "chicken" is served atop a vibrant bed of mixed greens, fresh cherry tomatoes, crunchy cucumbers, creamy avocado, and tangy red onion, all brought together with a drizzle of balsamic vinaigrette. With its clever use of plant-based ingredients, a smoky breadcrumb coating, and simple frying techniques, this recipe delivers all the satisfaction of fried chicken in a vegetarian-friendly package. Perfect for lunch, dinner, or impressing guests, this salad is a wholesome yet indulgent option that doesn’t compromise on flavor.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams plant-based chicken pieces
• 0.5 cup all-purpose flour
• 0.25 cup cornstarch
• 1 cup unsweetened almond milk
• 1 cup breadcrumbs
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup vegetable oil
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 0.5 red onion, thinly sliced
• 1 avocado, sliced
• 0.5 cup balsamic vinaigrette dressing

Directions

Step 1

Begin by preparing the plant-based chicken for frying. In one bowl, combine the all-purpose flour and cornstarch. In a second bowl, pour the unsweetened almond milk. In a third bowl, mix the breadcrumbs, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Step 2

Dip each piece of plant-based chicken into the flour mixture, making sure to coat all sides. Then dip the floured piece into the almond milk, letting any excess drip off before dredging it in the breadcrumb mixture. Press gently so that the breadcrumbs adhere well. Repeat for all pieces.

Step 3

In a large frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully place the coated plant-based chicken pieces in the pan. Fry for about 3-4 minutes on each side, or until the pieces are golden brown and crispy. You may need to fry in batches to avoid crowding the pan.

Step 4

Once fried, transfer the pieces to a paper towel-lined plate to drain any excess oil.

Step 5

While the plant-based chicken is cooling slightly, prepare the salad by combining the mixed salad greens, cherry tomatoes, cucumber slices, red onion, and avocado in a large bowl.

Step 6

Add the crispy fried plant-based chicken pieces to the salad.

Step 7

Drizzle the balsamic vinaigrette dressing over the salad and toss gently until everything is well combined.

Step 8

Serve immediately and enjoy your Vegetarian Crispy Fried Chicken Salad!

Nutrition Facts

Serving size	(1582.9g)

Amount per serving	% Daily Value*
Calories	3583.0

Total Fat 280.5g	0%
Saturated Fat 40.2g	0%
Polyunsaturated Fat 135.2g
Cholesterol 0mg	0%
Sodium 5927.6mg	0%
Total Carbohydrate 210.3g	0%
Dietary Fiber 34.4g	0%
Total Sugars 30.5g
Protein 91.0g	0%

Vitamin D 87.8IU	0%
Calcium 755.1mg	0%
Iron 18.7mg	0%
Potassium 2560.1mg	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: 67.7%

Protein: 9.8%

Carbs: 22.6%