This light and healthy salad perfectly balances flavors, textures, and nutrients. For ex-omnivores, this will surely remind you of the creamy chicken salads that can be found at just about every chain restaurant--although you can eat this one with a clear conscience, knowing that the ingredients are less impactful and (hopefully) a bit fresher.
The aioli dressing is great as an accompaniment for this salad, but don't stop there. You can always double up on the batch I recommend here and use extra as a dipping sauce for your favorite fried food or a spread on sandwiches. Maybe even try it as a pizza base (and arrange this salad over top!)
Whether it brings back waves of nostalgia or a tinge of regret from some mediocre chicken salads of days past, this one's sure to leave a good taste in your mouth.
YIELDS
1 serving
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 head romaine lettuce
- 1/4 cucumber
- 1/4 cup assorted small tomatoes
- 1/4 cup kalamata olives, pitted
- 3 teaspoons (divided) olive oil
- 1 teaspoon white wine vinegar
- 1 serving vegan chicken fillet
- 1/4 cup silken tofu
- 1/2 teaspoon mustard
- 1 small clove garlic
- 1 teaspoon lemon juice
- salt and pepper to taste
Directions
1. Chop lettuce and slice cucumber. Combine in a small bowl.
2. Top with tomatoes and olives.
3. Gently toss with vinegar and 1 teaspoon of oil.
4. Meanwhile, heat 1 teaspoon of oil in frying pan on medium-high.
5. Once hot, add chicken fillet (thawed if frozen) and cook for about 3-4 minutes (until warmed through).
6. In a food processor, combine tofu, mustard, garlic, and lemon juice.
7. Blend until smooth, then add salt and pepper to taste.
8. Slice chicken fillet and serve atop salad with aioli on the side or drizzled over top.
2. Top with tomatoes and olives.
3. Gently toss with vinegar and 1 teaspoon of oil.
4. Meanwhile, heat 1 teaspoon of oil in frying pan on medium-high.
5. Once hot, add chicken fillet (thawed if frozen) and cook for about 3-4 minutes (until warmed through).
6. In a food processor, combine tofu, mustard, garlic, and lemon juice.
7. Blend until smooth, then add salt and pepper to taste.
8. Slice chicken fillet and serve atop salad with aioli on the side or drizzled over top.
Also by Quincy: Savory Stuffed French Toast
Related: Detox Salad with Lemon Tahini Dressing
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Photos: Quincy Malesovas
