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Chinese “Chick’n” Salad

Healthy, quick, and plant-based salad packed with Asian flavors.
Servings: 2 bowls

Ingredients

Dressing

  • 4 tbsp white or yellow miso paste
  • 2 cloves garlic chopped into small pieces
  • 2 tbsp pureed or thinly chopped ginger
  • 1 tbsp sesame oil
  • 2 tbsp coconut aminos or tamari
  • 2 tbsp agave

Seitan “Chick’n”

  • 8 oz seitan
  • 1 tbsp avocado oil
  • 2 tsp sea salt

Salad

  • 2 cups chopped romaine shredded is best
  • 1/2 cup shredded green cabbage
  • 1/2 cup shredded purple cabbage
  • 3/4 cup edamame
  • 2 mandarin oranges peeled
  • 2 stalks green onions, chopped
  • 2 tbsp sesame seeds topping

Crunchy Noodles

  • 1 package noodles make sure to buy thin noodles like chow mein or rice noodles
  • 2.5 tbsp sesame oil
  • 2 tbsp oat flour any flour works

Instructions

Dressing

  • Simply mix all ingredients in a dish. This recipe makes 2 servings, so feel free to double or triple and store in an airtight container in the fridge.

Seitan “Chick’n”

  • Drain and rinse the seitan and chop into thin slices doing your best to resemble shredded chicken. Add to a bowl and toss in oil and salt.
  • Add to your pan and pan fry until golden. Stir every few minutes and keep on a medium heat.
  • I used 1/3 per bowl and saved the rest in an airtight container in the fridge

Crunchy Noodles

  • Cook noodles according to package, then set aside and pat dry - try to remove as much liquid as possible.
  • Cut into 3-5 inch strips and add to a bowl. Toss with sesame oil and oat flour.
  • Arrange in your air fryer or on a baking tray and bake at 375. You may have to do a few rounds to ensure the noodles aren’t too crowded on your tray.
  • Check on the noodles every 10 minutes and give them a shake. the amount of time they stay in the air fryer (or oven) has varied for me - if you have an air fryer I would highly recommend using that as it’ll speed up the process. If you are baking them in the oven, be patient and don’t turn up the heat - that won’t make them cook faster, it’ll just burn the noodles.
  • Once they’re super crispy, store them in an airtight container in the fridge for up to 10 days.

Salad

  • Arrange all ingredients in a large bowl - I highly recommend doubling or tripling this recipe and storing the extra portions in the fridge for the week. This salad is PERFECT for meal prepping.
  • When you’re ready to eat, serve 1/2 the salad ingredients with a handful of crunchy noodles, 1/3 of the seitan “chick’n”, and 1/2 of the dressing. Enjoy!