Vegan Chicken Salad (Kardashian Chicken Salad)

If you are a fan of the Kardashian’s you’ve probably, on multiple occasions, seen them mowing down on delicious, big salads in one of their kitchens. It’s rumored that their favorite go-to salad order is the Chinese Chicken Salad from The Health Nut in LA. However, if you’re like me, and don’t live in LA, then you can make this salad right in the comfort of your home. Here is my vegan variation.

Why you’ll love this vegan chicken salad:

• Easy: Make it in under 30-minutes
• Trendy: I mean, it is the Kardashian’s fav after all
• Meal Prep: Prep this salad for a healthy dinner on a busy night or quick lunch

Ingredients:

Plant-Based Chicken: The vegan chicken substitute I used in this vegan chicken salad is from Lightlife. I love their products. They’re easy and so good! Their chicken tenders that I used in this recipe are made with pea protein and makes this salad more filling and hearty!

Dressing: What makes this salad Chinese inspired is from the dressing. It combines some classic seasonings that you’ll often find in Chinese cooking like soy sauce, ginger, sesame oil, and rice vinegar. It’s incredibly flavorful!

How to make vegan chicken salad:

1. Preheat the oven to 425F and prepare a baking tray with parchment paper.
2. Bake the Plant-Based Chicken Tenders according to the cooking instructions on the package.
3. Allow to cool and cut into strips.
4. To prepare the rice noodles, add avocado oil to a pan over high heat. Make sure to add enough oil to cover the bottom of the pan.
5. Break the dry rice noodles into small pieces and add to the pan. Fry the and rotate with tongs until all of the noodles have puffed and are crispy.
6. Set them on a plate with paper towel to drain the oil. Set aside.
7. Then, in a large bowl, combine ALL of the ingredients.
8. Mix to combine and adjust seasoning to taste.
9. Enjoy this nutrient-packed, delicious salad!

Expert Tips & FAQ:

Protein: Use ANY plant-based chicken you wish- choose your favorite one!!!

I don’t have red pepper sesame oil: Swap the red pepper sesame oil for regular or toasted sesame oil.

Serving: This salad is AWESOME to pack for lunches, bring to potlucks, or to eat at any time. Be sure to ALWAYS keep the dressing separate from the ingredients until ready to mix and serve!

Storage: Salad can be kept in the fridge in an airtight container for 4 – 6 days. Again, keep the dressing prepared aside for the best and MOST delicious results.

Other easy weekday recipes to make:

• Coconut Curry Soup
• Crunchy Green Bean Casserole
• Three Easy Plant-Based Meal Ideas
• Taco Stuffed Avocado

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

Vegan Chicken Salad (Kardashian Chicken Salad)

5 from 3 votes

This vegan chicken salad is an easy, quick meal that's full of flavor. Inspired by the Kardashian's favorite salad order in LA!

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Asian-Inspired

Cuisine Vegetarian, Dairy-Free, Asian-Inspired

Servings 2 servings

Calories 388 kcal

Ingredients

  

1x2x3x

• 225 g Lightlife Plant-Based Chicken Tenders
• 4 cups romaine lettuce shredded
• ¼ small green cabbage shredded
• 2 sprigs green onion thinly sliced
• 1 medium carrot grated
• ½ avocado cubed
• 3 tbsp. peanuts chopped
• 1/3 cup cilantro chopped
• ¼ cup pickled ginger thinly sliced
• ½ tbsp. sesame seeds
• 1 tbsp. red pepper sesame oil
• 1 tbsp. rice vinegar
• 2 tsp. soy sauce
• 1 ½ tsp. honey
• handful of rice noodles
• avocado oil

Instructions

 

• Preheat the oven to 425F and prepare a baking tray with parchment paper.
• Bake the Plant-Based Chicken Tenders according to the cooking instructions on the package.
• Allow to cool and cut into strips.
• To prepare the rice noodles, add avocado oil to a pan over high heat. Make sure to add enough oil to cover the bottom of the pan.
• Break the dry rice noodles into small pieces and add to the pan. Fry the and rotate with tongs until all of the noodles have puffed and are crispy.
• Set them on a plate with paper towel to drain the oil. Set aside.
• Then, in a large bowl, combine ALL of the ingredients.
• Mix to combine and adjust seasoning to taste.
• Enjoy this nutrient-packed, delicious salad!!

Video

Notes

Use ANY plant-based chicken you wish- choose your favourite one!!!

Swap the red pepper sesame oil for regular or toasted sesame oil.

Customize this salad and add or remove any ingredients your wish!

This salad is AWESOME to pack for lunches, bring to potlucks, or to eat at any time. Be sure to ALWAYS keep the dressing separate from the ingredients until ready to mix and serve!

Salad can be kept in the fridge in an airtight container for 4 – 6 days. Again, keep the dressing prepared aside for the best and MOST delicious results.

Nutrition

Serving: 2 | Calories: 388kcal | Carbohydrates: 28.8g | Protein: 30.8g | Fat: 18.3g | Saturated Fat: 2.4g | Polyunsaturated Fat: 3.8g | Cholesterol: 55.1mg | Sodium: 541mg | Fiber: 11.7g | Sugar: 11.2g

Review This Recipe Let us know how it was!

5 from 3 votes