Vegetarian Grilled Chicken Salad

Elevate your salad game with this vibrant and satisfying Vegetarian Grilled Chicken Salad, a plant-based twist on a classic favorite. Featuring succulent, grilled plant-based chicken strips infused with garlic and olive oil, this hearty salad is packed with crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, and creamy avocado. A drizzle of tangy lemon-Dijon dressing ties it all together, while optional crumbled feta adds an extra layer of flavor. Perfect for a quick lunch or a wholesome dinner, this recipe comes together in just 25 minutes and delivers a protein-packed, meat-free meal that's as nutritious as it is delicious. Ideal for vegetarians or anyone seeking a healthier take on traditional grilled chicken salads, this dish is sure to become a staple in your weekly meal rotation.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 250 grams Plant-based chicken strips
• 2 tablespoons Olive oil
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 200 grams Romaine lettuce
• 150 grams Cherry tomatoes
• 1 medium Cucumber
• 0.5 medium Red onion
• 1 medium Avocado
• 100 grams Feta cheese (optional)
• 2 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey or agave syrup

Directions

Step 1

Begin by preparing the plant-based chicken strips. In a small bowl, mix the olive oil, garlic powder, salt, and ground black pepper.

Step 2

Coat the plant-based chicken strips with the seasoned olive oil mixture.

Step 3

Heat a grill pan over medium-high heat and grill the chicken strips for 4-5 minutes on each side until they are golden and heated through. Set aside to cool slightly.

Step 4

While the chicken strips cool, wash and chop the romaine lettuce and place it in a large salad bowl.

Step 5

Halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red onion, and dice the avocado. Add all these ingredients to the bowl with the lettuce.

Step 6

If using, crumble the feta cheese over the vegetables.

Step 7

Prepare the dressing by whisking together the lemon juice, Dijon mustard, and honey or agave syrup in a small bowl.

Step 8

Slice the grilled plant-based chicken strips into bite-sized pieces and add to the salad.

Step 9

Pour the dressing over the salad ingredients and toss gently until everything is well combined.

Step 10

Serve the salad immediately, ensuring each serving has a good mix of vegetables, grilled chicken, and dressing.

Nutrition Facts

Serving size	(1190.1g)

Amount per serving	% Daily Value*
Calories	1292.5

Total Fat 91.0g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 5.6g
Cholesterol 89.3mg	0%
Sodium 3508.0mg	0%
Total Carbohydrate 63.5g	0%
Dietary Fiber 24.4g	0%
Total Sugars 20.9g
Protein 73.8g	0%

Vitamin D 0IU	0%
Calcium 787.6mg	0%
Iron 9.9mg	0%
Potassium 2482.7mg	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: 59.9%

Protein: 21.6%

Carbs: 18.6%