Vegan Chicken Avocado Kale Salad
This Vegan Chicken Avocado Kale Salad is made with crisp veggies, charred vegan chicken and the best tahini ranch!
Equipment
Ingredients
FOR THE SALAD
- 1 tablespoon avocado oil
- 8 ounces vegan chicken I used Daring
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried parsley
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 bunches kale I used lacinato
- 1 shallot finely diced
- 2 small avocados sliced
FOR THE TAHINI RANCH
- 1/4 cup tahini
- 2 tablespoons oil I used avocado oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons dried parsley
- 2 teaspoons dried chives
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt & pepper to taste
Instructions
- Heat the oil in a skillet over medium heat. Add the vegan chicken and dry seasonings to the skillet and toss to coat. Cook until browned on both sides (approx. 3 minutes per side). Set aside.
- While the chicken is cooking, add the tahini ranch ingredients to a bowl. Thin with water and whisk until combined. Taste and adjust the seasonings as needed. Set aside.
- To assemble, wash and dry the kale, then rip it into bite-sized pieces and add them to a large bowl. Add 2/3 of the dressing and toss with the kale. Top with shallot, vegan chicken, avocado and the remaining dressing.
- Spoon onto plates and enjoy.
Video
Notes
- To prep this ahead of time, prepare everything except for the avocado. Add it right before serving. The great thing about using kale is that it can be dressed and not get soggy for a long time!
- Play around with the dressing until it's exactly how you like it. I usually add extra vinegar!
- You can prep the vegan chicken ahead of time - it doesn't need to be warm for the salad. I like to cut the bigger pieces into strips before adding it to the salad.
- Not into vegan chicken? Swap it with a can of drained & rinsed chickpeas - cook them the same exact way until crispy!
Nutrition
Calories: 372kcal | Carbohydrates: 19g | Protein: 17g | Fat: 28g