Go Back

Chicken Salad with Avocado Dressing Recipe

Emily Carter
A creamy, tangy, and satisfying vegan chicken salad tossed in a luscious avocado-based dressing for fresh, flavorful bites.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 servings
Calories 350 kcal

Ingredients
  

  • 2 cups vegan chicken strips
  • 3 cups mixed greens
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cucumber sliced
  • 1 ripe avocado
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Optional: fresh herbs parsley or cilantro

Instructions
 

  • Chop mixed greens, tomatoes, and cucumber; place in a mixing bowl.
  • Grill or pan-sear vegan chicken strips until lightly browned.
  • Prepare avocado dressing by blending avocado, olive oil, lemon juice, mustard, salt, and pepper until smooth.
  • Toss vegetables and vegan chicken with dressing until evenly coated.
  • Garnish with fresh herbs if desired.
  • Serve immediately for maximum creaminess and freshness.

Notes

Nutritional Values (per serving)

  • Calories: 350
  • Total Fat: 22g
  • Saturated Fat: 3g
  • Carbohydrates: 20g
  • Fiber: 7g
  • Protein: 18g

Vitamins & Minerals (per serving, approx.)

  • Vitamin A: 40%
  • Vitamin C: 35%
  • Vitamin K: 50%
  • Calcium: 12%
  • Iron: 10%

Tips to Enhance Flavor

  • Add roasted red peppers or sun-dried tomatoes for extra sweetness.
  • Use smoked paprika on vegan chicken for a subtle smoky twist.
  • Squeeze extra lemon for tangier dressing.
  • Toast nuts or seeds for crunchy texture.