My big plan for this meal was to serve the salad in pitas but pita bread can be very finicky and will tear it you look at it the wrong way. Fortunately, I only destroyed two pieces before moving on to my backup plan of just throwing it all in a bowl and served the bread with fresh veggies and hummus on the side.
A note on Greek dressing: not all are vegetarian. Some contain anchovies so be sure to check the ingredients list if you’re avoiding fish.
Vegetarian Greek-Style Chicken Salad
1 9-oz. pkg. Beyond Meat vegan chicken strips, cubed
1/2 cup vegetarian Greek dressing, divided
1 Tablespoon olive oil
1/2 cup carrots, julienned
1/2 cup cucumber, diced
1/4 cup kalamata olives, sliced
1/4 cup marinated artichoke hearts, chopped
1/4 cup Mediterranean feta cheese, crumbled
1 – 5oz. pkg. lettuce of choice (recommend a spring mix with spinach)
Toss cubed chicken with 1/4 cup of Greek dressing and set aside.
In a medium size skillet, heat olive oil over medium heat. Add meat and cook, stirring frequently, until heated through. Remove from heat and allow to cool slightly.
In a mixing bowl, toss together the chicken, carrots, olives, artichoke hearts, and feta.
In a separate bowl, toss salad mix with additional 1/4 cup dressing, to taste.
Pile lettuce into serving bowls and top with chicken/vegetable mix and serve.
Ingredients
- 1 9- oz. pkg. Beyond Meat vegan chicken strips cubed
- 1/2 cup vegetarian Greek dressing divided
- 1 Tablespoon olive oil
- 1/2 cup carrots julienned
- 1/2 cup cucumber diced
- 1/4 cup kalamata olives sliced
- 1/4 cup marinated artichoke hearts chopped
- 1/4 cup Mediterranean feta cheese crumbled
- 1 - 5 oz. pkg. lettuce of choice recommend a spring mix with spinach
Instructions
- Toss cubed chicken with 1/4 cup of Greek dressing and set aside.
- In a medium size skillet, heat olive oil over medium heat. Add meat and cook, stirring frequently, until heated through. Remove from heat and allow to cool slightly.
- In a mixing bowl, toss together the chicken, carrots, olives, artichoke hearts, and feta.
- In a separate bowl, toss salad mix with additional 1/4 cup dressing, to taste.
- Pile lettuce into serving bowls and top with chicken/vegetable mix and serve.
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