FAUX CHICK'N SALAD
This vegetarian version of chicken salad is always a hit and it's so easy to make! These are super tasty in a wrap topped with roasted red peppers, lettuce, tomato and avocado. You can also serve as mini-wraps (as pictured) for a party, see my note below.
Provided by thesinglebite
Categories Beans
Time 10m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Add chickpeas to a bowl and coarsely mash with a fork. Add the rest of the ingredients and thoroughly mix. Serve in sandwiches or on salads.
Nutrition Facts : Calories 157.4, Fat 2.7, SaturatedFat 0.3, Cholesterol 0.9, Sodium 420.4, Carbohydrate 28.2, Fiber 5.2, Sugar 2.3, Protein 5.6
FAUX FRIED CHICKEN WITH QUICK ARUGULA SALAD
Make and share this Faux Fried Chicken With Quick Arugula Salad recipe from Food.com.
Provided by norasingley
Categories Chicken
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Season chicken breast strips with salt and pepper. Combine panko, parmesan, cayenne, and thyme on a large plate. Season with salt and pepper. Place flour onto another large plate. Pour milk onto a third large, shallow plate.
- Bread strips: Lightly coat strips in flour, followed by a dip in milk, and then place into the panko mixture, making sure to coat strips on all sides.
- Heat a large, ovenproof skillet over high heat. Add 3 tablespoons olive oil, swirl to coat, and add chicken strips, in 2 batches if necessary so as not to overcrowd. Crisp, turning once, until outside is crisp and golden, about 1 minute per side, transferring to a plate as they finish and replenishing oil if skillet is dry. Return all strips to skillet and transfer to oven to finish cooking through, about 6 minutes.
- Meanwhile, dress arugula with lemon juice and remaining 1 tablespoon olive oil. Season to taste with salt and pepper.
- Divide chicken strips between serving plates and top each portion with arugula salad and lemon wedges for squeezing atop chicken. Serve.
Nutrition Facts : Calories 967.1, Fat 43.5, SaturatedFat 11, Cholesterol 107.2, Sodium 949.8, Carbohydrate 92.2, Fiber 4.8, Sugar 4.9, Protein 49.7
ORIENTAL FAUX CHICKEN SALAD
Love this as you can make it vegiterian with tofu or use 4 chicken breasts cooked and cubed, or pick a rotissery chicken and add instead
Provided by Dbuoy
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown almonds and sesame seeds in a bit of butter stir to avoid burning.
- In salad bowl, mix cabbage, green onion and tofu, add sesame seeds, almonds and crush the ramen noodles and sprinkle into salad.
- Mix dressing and pour over salad mixing well and let marinate a few hours or overnight.
Nutrition Facts : Calories 626.3, Fat 51.8, SaturatedFat 8.7, Sodium 1082.6, Carbohydrate 36.4, Fiber 3.9, Sugar 9.8, Protein 8
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VEGAN FAUX CHICKEN SALAD - DEBRA KLEIN
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5/5 (1)Total Time 8 minsCuisine AmericanCalories 356 per serving
- In a medium bowl, mash avocado with olive oil, lime juice and honey. Stir in spices and then the beans. Mash most of the means into the avocado mixture, leaving some whole for texture.
- Faux Chicken Salad will stay good in the fridge in a covered container for up to 3 days. The avocado will start to turn brown, but otherwise there isn't anything wrong with it.
- Serving suggestions: spoon into lettuce or endive. Make a wrap or sandwich, adding in lettuce, sprouts, pickles or your favorite sandwich toppings.
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