Vegan Chicken Salad

Updated: Jul 26, 2024

A high protein, low carb meal that looks after your waistline while leaving you satisfied.

How to make this in 3 easy steps:

(for 2 servings)

Step 1 – Prepare the chunks & salad

Add the protein chunks to a bowl of cold water (enough to fully cover the chunks) and let them soak for 10 minutes to hydrate them before cooking.

Meanwhile, prepare your salad by chopping up the avocado and tomatoes and placing them in a bowl with the mixed leaves, then squeeze the lime all over and add salt.

Step 2 – Season the chunks

Drain the water from the chunks in a colander then squeeze out as much water as you can with your hands or with a presser. This will ensure they stir fry properly otherwise they will release lots of water when cooking.
In a bowl add your drained protein chunks along with all the seasoning (except the soy sauce) and a little olive oil then give everything a good stir to coat all the chunks with the seasoning.

Step 3 – Stir fry and enjoy

Add your chunks to a preheated pan with a teaspoon of olive oil and let them cook for 8 mins (or up to 12 mins if you’d like a more grilled finish) on low-medium heat, stirring occasionally to avoid sticking and to ensure they are golden all round. In the last minute of cooking stir in the soy sauce.
Now add them over your salad and dig into this refreshing and high protein meal.

You can keep these cooked chunks in the fridge for up to 2 days.

Ingredients

For 2 servings

For the vegan chicken:

70g Pea protein chunks

½ teaspoon Paprika

½ teaspoon Sweet paprika

½ teaspoon Garlic powder

½ teaspoon All purpose seasoning (or chicken seasoning)

½ teaspoon Salt

1 teaspoon Olive oil

1 tablespoon of soy sauce