Now listen, I always tell people, I have no idea where this whole “all vegans eat are salads” thing comes from because personally, I hate salad. The only time I really enjoy them is when someone else makes them… I have no idea why, but that’s neither here nor there. All I know is, having this salad in my arsenal of recipes has been a game-changer, I am officially a salad convert. Like many folks, we have been eating at home, a lot. This recipe is l, perfect for those work from home days where you want something clean but still satisfying. It is easy to make and pretty quick, you could even make the vinaigrette and the vegan chick’n ahead of time to speed up the process.
Now let’s get into these ingredients, shall we? I used this vegan chick’n. By far the best vegan chick’n I’ve ever had, once you are able to get over how weird it looks. The texture and flavor are the exact things you would hope for in a vegan meat alternative. Unfortunately, it is only available online (unless you live in New York, then I believe you can buy it from some shops there) which isn’t the most accessible thing ever- but you can usually find this tofurky option at most grocers in the produce aisle. The tofurky option is a lot more cost-effective as well.
Besides the perfection that is this vegan chick’n what really makes this salad stand out is the brightness this vinaigrette brings. it’s light, so it doesn’t weigh the produce in this salad down, making it the perfect mid-day meal. The berries also help with the brightness, this whole salad is just a bowl of fun, if you ask me!
Here is what you will need:
Serves 2-3
Ingredients:
1 Vegan half chick’n cut into bite-sized pieces (See recipe notes above)
1 teaspoon lemon pepper
1/2 teaspoon garlic powder
salt and pepper to taste
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/4 cup blueberries
1/4 cup strawberries
1/3 cup walnuts
about 10 oz of spring mix salad
For lemon vinaigrette:
1 tablespoon whole flaxseed
1 tablespoon chia seed
zest and juice of two medium-sized lemons
1/2 cup of olive oil
salt and pepper to taste
1-2 teaspoon dried oregano
1/4 wine vinegar (or apple cider vinegar depending on what’s most accessible for you)
1 Tablespoon of minced garlic or 1 clove of fresh if you prefer
cut the chicken and add herbs and spices (lemon pepper, garlic powder, salt and pepper, thyme, rosemary) and cook in an oiled medium-sized pan on medium-high heat. This should take around five minutes. set aside.
zest lemons, then squeeze out the juices. add the rest of the vinaigrette ingredients into a bowl and stir well.
. combine salad mix, berries, vegan chick’n, and nuts. toss with some of the vinaigrette before serving. (I like to very lightly dress the salad and leave the rest of the dressing on the side and serve this dish family-style at the table)
That’s it! I hope you enjoy this recipe and revisit it as much as I do. If you give it a try, take a picture and share with the hashtag #noshxnature so I can see it.
