Faux Chickn Salad Recipes

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FAUX CHICK'N SALAD



Faux Chick'n Salad image

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

1 (15 ounce) can chickpeas, rinsed and drained
1/2 small onion, finely diced
2 celery ribs, finely diced
2 tablespoons honey mustard
1 tablespoon vegan mayonnaise (I like Earth Balance the best)
salt and pepper

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



Faux Fried Chicken With Quick Arugula Salad image

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

2 large boneless skinless chicken breasts, cut on the bias lengthwise in 3/4 in strips
kosher salt & freshly ground black pepper
1 1/4 cups panko breadcrumbs
1/3 cup finely grated parmesan cheese
1/2 teaspoon cayenne pepper
1 tablespoon fresh thyme leave, roughly chopped, from about 8 sprigs thyme
3/4 cup all-purpose flour
1 cup milk
4 tablespoons olive oil, divided, plus additional as necessary
1 cup packed baby arugula
1 tablespoon lemon juice, plus additional lemon wedges for serving

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



Oriental Faux Chicken Salad image

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

1 large chopped napa cabbage (can use green cabbage )
8 green onions, chopped white and green parts
8 tablespoons sesame seeds
8 tablespoons slivered almonds
2 (3 1/2 ounce) packages oriental-flavor instant ramen noodles
2 (8 ounce) packages oriental style baked tofu
1 cup salad oil
4 tablespoons sugar
6 tablespoons rice wine vinegar
1 teaspoon pepper
1 teaspoon salt (can omit)

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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