Vegan Asian Chicken Salad

A quick, easy and delicious vegan salad full of Asian flavors and the most amazing dressing! This Vegan Asian chicken salad is perfect as a meal or served as an appetiser- A great way to use up leftovers!
Author Arman @ thebigmansworld


For the salad

  • 2 x packages of Gardein's Turk-y cutlets can sub for their chick'n for gluten free
  • 4 cups chopped cabbage/carrots/iceberg lettuce/greens
  • 2 T slivered almonds
  • 1 T sesame seeds
  • Wonton skins optional

For the dressing


  • Prepare your Gardein turk-y cutlets as instructed. Slice into bite sized pieces and set aside.
  • In a mixing bowl, combine all the dressing ingredients and mix until fully incorporated. Using a tablespoon, add water/dairy free milk until a thick dressing is formed. Set aside.
  • In a large mixing bowl, combine the chopped veggies and mix well. Add half the dressing and mix through until all the veggies are coated. Add the chopped turk-y cutlets (or protein of choice) and mix until fully combined. Serve into bowls and top with extra dressing, sesame seeds and slivered almonds.


This salad tastes AMAZING served cold and having marinated in the dressing- Simply add the chopped turk-y before serving.
Salad keeps for 2 days.
Dressing can be kept for up to a week, refrigerated.