Vegan Asian Chicken Salad

Vegan asian chicken salad say what?!? I love how I was just saying on Youtube how I rarely get fake meat…and then this happens ha. haha. oh ok sure Kim ok we believe you.

But seriously this is so good. After I made the “vegan alternatives” video I got curious and found soy “chicken” tenders in the frozen foods section..and oh my gosh. They are fantastic. They crisp on the outside so irrisistibly well. This salad is simple, 5 ingredients only, but the flavors combine to make such a wonderful salad! I could eat 3 more bowls of this, if my stomach wasn’t nearly at capacity.

vegan asian chicken salad

It’s so weird because when I was in my “dieting phase” I ate SO many salads. I was buying 2 heads of lettuce a week. But now I rarely do. I just find it hard to have fully raw meals; I never want them even if I try to make myself want them. Does that even make sense? Ha. BUT when I add cooked foods & veggies to a salad…I go hard on salads. They’re just so powerful. Now I’m sad because I’m out of lettuce and can’t make another tomorrow. :( Make one in my honor please?

vegan asian chicken salad

Vegan Asian Chicken Salad

Serves: 1? 2? I don’t know. It was a nice lunch for me.

  • 1 small head of lettuce
  • 3 oz mushrooms, sliced
  • 2 oz onion, diced
  • 2 soy “chicken” tenders
  • 2 TBSP sweet chili sauce
  1. First, prepare the soy chicken tenders are instructed on the package. Mine say to bake for 20 minutes.
  2. While that is baking, sautee your mushrooms and onions in a pan sprayed with nonstick spray.
  3. While the vegetables are cooking down, cut your lettuce into shreds, wash, and toss into a medium/large bowl. Once the veggies are cooked, add to the bowl. Once the chicken tenders are baked and crispy, cut into strips and add to the bowl.
  4. Top the salad with sweet chili sauce as your dressing. Add salt & pepper if desired, and enjoy!

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