Rene’s 8-Minute Salad
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Busy moms unite! Rene’s 8-Minute Salad is the vegan salad that all moms need for a quick lunch during nap time. Protein-packed and ready in 8 minutes!
It has almost been a year since I became a mom. And one thing I think I have mastered at this point is a quick lunch. My baby is a stellar napper NOW…but the first 7 months of his life he was a cat napper. I’m talking no longer than 30-40 minutes. Basically just enough time to use the bathroom, clean up and stuff my face with some food before the next wake window. And that is where Rene’s 8-Minute Salad came from. This recipe is still my go-to lunch. It has 25 grams of protein, is filling and only takes 8 MINUTES! Doesn’t get better than that!
here’s what you need
ingredients
- oil
- vegan chicken – I used Daring
- garlic powder, onion powder, smoked paprika, salt & pepper
- salad mix
- dijon mustard
- apple cider vinegar
- red onion
- vegan feta – I used Follow Your Heart
equipment
You will need a skillet and a salad bowl – I am OBSESSED with these metal ones!
steps
step 1: prep the vegan chicken
When it comes to this recipe, I never measure anything – I added measurements for the sake of sharing this recipe, but I recommend measuring with your heart.
Heat the oil in a skillet over medium heat. Add the vegan chicken and dry seasonings. Toss to coat and spread in an even layer. Cook until crispy on both sides (approx. 2-3 minutes per side).
step 2: assemble
While the vegan chicken is cooking, we are going to prep everything else.
Add the salad mix to a large bowl. Drizzle on some oil, apple cider vinegar & add the dijon. Toss to coat the greens. Taste and adjust the dressing if needed.
Top the salad with the vegan chicken, feta & onions and toss one more time.
And that’s it! This salad is flexible, delicious and super filling. It is the recipe you want in your back pocket for a quick & delicious lunch!
tips & tricks
If you have the time to thaw the vegan chicken before starting this recipe, it will cook even faster. But I cook the chicken from frozen all the time.
I usually don’t measure any of the spices for this recipe, so feel free to ditch the measuring spoons and just sprinkle the vegan chicken with your favorite seasonings.Â
This makes 2 servings, so use a heartier green (like kale) if you are going to save the leftovers for the next day – that way it doesn’t wilt.
need more recipe inspo? check these out:
Rene’s 8-Minute Salad
Ingredients
- 1 tablespoon oil I used avocado oil, plus more for dressing
- 8 ounces vegan chicken I used Daring
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon pepper
- salt to taste
- 1 bag salad mix
- 1/2 teaspoon dijon mustard
- apple cider vinegar to taste
- 1/4 red onion sliced
- 1/4 cup vegan feta I used Follow Your Heart
Equipment
Instructions
- Heat the oil in a skillet over medium heat. Add the vegan chicken and dry seasonings. Toss to coat and spread in an even layer. Cook until crispy on both sides (approx. 2-3 minutes per side).
- Meanwhile, add the salad mix to a large bowl. Drizzle on some oil, apple cider vinegar & the dijon. Toss to coat the greens. Taste and adjust the dressing if needed.
- Top the salad with the vegan chicken, feta & onions. Toss one more time and enjoy!
Video
Notes
- If you have the time to thaw the vegan chicken before starting this recipe, it will cook even faster. But I cook the chicken from frozen all the time.
- I usually don’t measure any of the spices for this recipe, so feel free to ditch the measuring spoons and just sprinkle the vegan chicken with your favorite seasonings.Â
- This makes 2 servings, so use a heartier green (like kale) if you are going to save the leftovers for the next day – that way it doesn’t wilt.
This looks great! I can’t wait to make it. I will probably use Butler’s Soy Curls for the vegan chicken. 🙂