It’s easy to transform a contemporary classic composed platter into a vegan teriyaki “chicken” salad with chick’n-style plant protein.
This composed platter riffs off of teriyaki chicken salad, minus the cruelty. Who needs to harm the innocent birds when there are so many plant-based chicken alternatives available?
I find that that nugget, scallopini, or cutlet style plant-based chick’n all work in this recipe. Even baked tofu works fine. It will all taste (and look) fantastic.
This platter offers an array of color, flavor, and texture. Chick’n-style strips are sautéed in teriyaki sauce, then composed in a platter featuring vegetables, fruits, and nuts. It looks fancy but is so easy to accomplish!
For this particular iteration, I used Nuggs plant-based chick’n-style nuggets, cut into strips. A relatively new brand, it has a pleasant mild flavor, is nicely chewy on the inside, and crispy on the outside.
Nuggs styles itself as “The Tesla of Chicken,” having developed an “advanced soy protein technology. With 25% more protein and 40% less fat (and no cholesterol) compared with its animal counterpart, there’s little downside for those who are reluctant to give up chicken.
Do Nuggs actually taste like chicken? Beats me, as I’m decades beyond remembering its flavor (I still do remember how I hated my mom’s chicken dishes, may she rest in peace, in my pre- vegetarian and vegan days).
And honestly, I don’t really care how they compare with chicken; they can be used just like chicken nuggets, and any “chicken” that isn’t really chicken is okay by me. The chicken industry is one of the cruelest on the planet, and so harmful to the environment.
Nuggs is the brainchild of Ben Pasternak, who developed Nuggs at the tender age of 19 and who is referred to, as the cliché would have it, as a “whiz kid.” Read his story on Forbes.
- 1/4 cup bottled or homemade teriyaki sauce
- 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
- 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.
- Line a large serving platter with salad greens. Arrange the chick’n in two or three spots atop the greens.
- Arrange the celery, pineapple and/or orange, bell pepper, tomatoes, and nuts in aesthetically pleasing groupings on the salad greens.
- Have everyone serve themselves about a quarter of the salad components into individual salad bowls or on plates, and pass around the dressing.
- Alternatively, compose each of the four salads separately before serving, and pass around the dressing.
Options for plant-based chick'n: Scallopini, nugget, or cutlet style, or baked tofu.
Here's our Sesame-Ginger Salad Dressing.
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