Go Back

Honey Chicken Salad Recipe

Emily Carter
Honey Chicken Salad Recipe features roasted tofu, crisp vegetables, and a sweet maple-mustard dressing for a creamy vegan meal.

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 340 kcal

Ingredients
  

  • Firm tofu — 14 oz cubed
  • Maple syrup — 2 tablespoons
  • Dijon mustard — 1 tablespoon
  • Olive oil — 2 tablespoons
  • Lemon juice — 1 tablespoon
  • Celery — 1 cup chopped
  • Red onion — ¼ cup diced
  • Vegan mayonnaise — ⅓ cup
  • Salt — ½ teaspoon
  • Black pepper — ¼ teaspoon
  • Lettuce — 2 cups chopped

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Place cubed tofu (14 oz) on a baking tray.
  • Drizzle 1 tablespoon olive oil and bake for 20 minutes.
  • Mix maple syrup (2 tablespoons) and Dijon mustard (1 tablespoon) in a bowl.
  • Add baked tofu to the bowl.
  • Stir in vegan mayonnaise (⅓ cup) and lemon juice (1 tablespoon).
  • Add celery (1 cup) and red onion (¼ cup).
  • Season with salt (½ teaspoon) and black pepper (¼ teaspoon).
  • Toss with lettuce (2 cups) before serving.

Notes

Nutritional values (per serving)

Calories: 340
Total Fat: 18 g
Saturated Fat: 2.5 g
Carbohydrates: 26 g
Fiber: 4 g
Protein: 17 g

Vitamins and minerals (per serving)

Calcium: 20%
Iron: 18%
Vitamin C: 10%
Magnesium: 12%
Potassium: 9%

Any additional notes/tips to enhance the flavor for the recipe

  • Toast tofu longer for firmer texture.
  • Add sliced almonds for crunch.
  • Sprinkle smoked paprika lightly.
  • Chill before serving for better consistency.
  • Add extra mustard for tangier flavor.