Vegan “Chicken” Teriyaki Salad

It’s easy to transform a contemporary classic composed cold platter into a vegan “chicken” teriyaki salad with chick’n-style plant protein or baked tofu. This beautiful rainbow or a salad proves how easy it is to make compassionate versions of old favorites.

It’s easy to transform a contemporary classic composed cold platter into a vegan teriyaki “chicken” salad with chick’n-style plant protein.  This platter offers an array of color, flavor, and texture.

Vegan chick’n-style strips or baked tofu are sautéed in teriyaki sauce, then composed in a platter featuring vegetables, fruits, and nuts. It may look fancy, but it’s so easy to accomplish!

Vegan Chicken Alternatives

I find that that nugget, scallopini, or cutlet style plant-based chick’n all work in this recipe, if you’re going in that direction. There are lot of other products to choose from — see 12 Plant-Based Chicken Alternatives to Look for on Your Next Shopping Trip.

But baked tofu works great, too. It will all taste (and look) fantastic.

Recipe adapted from Plant-Powered Protein by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.

Explore more …

• Hearty vegan main dish salads
• Vegan Curried Chick’n Salad with Grapes and Almonds
• 21+ Vegan Chicken-Style Recipes

Continue to Content

Yield: 4

Vegan Teriyaki Chick’n Salad

Print

It’s easy to transform a contemporary classic into a vegan teriyaki “chicken” salad with chick’n-style plant protein.

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Ingredients

• 1/4 cup bottled or homemade teriyaki sauce (see our Easy Teriyaki Sauce Recipe link in Notes0
• 8 to 10 ounce plant-based chick’n (see options in Notes), cut into narrow strips
• Baby greens or shredded lettuce, as needed
• 2 large celery stalks, thinly sliced on the diagonal
• 1 heaping cup fresh or canned pineapple chunks and/or small orange sections
• 1/2 medium bell pepper, any color, cut into strips
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup toasted almonds, whole or slivered, or 1/2 cup toasted cashews, whole or halves
• Bottled or homemade sesame-ginger dressing (see link in Notes), as needed

Instructions

1. Heat the teriyaki sauce in a medium skillet. Add the plant-based chick’n and cook over medium-high heat until nicely glazed with the marinade, stirring often, about 5 to 7 minutes. Remove from the heat. 
2. Line a large serving platter with salad greens. Arrange the chick’n in two or three spots atop the greens.
3. Arrange the celery, pineapple and/or orange, bell pepper, tomatoes, and nuts in aesthetically pleasing groupings on the salad greens.
4. Have everyone serve themselves about a quarter of the salad components into individual salad bowls or on plates, and pass around the dressing.
5. Alternatively, compose each of the four salads separately before serving, and pass around the dressing. 

Notes

Options for plant-based chick'n: Scallopini, nugget, or cutlet style, or baked tofu.

Here's our Easy Teriyaki Sauce Recipe.

Here's our Sesame-Ginger Salad Dressing.

Here are more ways to veganize classic recipes.