Grilled Summer Daring Plant Chicken Salad. Packed with juicy grilled Daring Chicken, crisp greens, ripe strawberries, creamy avocado, and a lemony Dijon dressing, this salad is fresh, filling, and completely plant-based. It comes together in just 25 minutes, making it the perfect weeknight dinner or impressive weekend dish. Crisp. Colorful. Crave-worthy.
You bring the sunshine — we’ve got the salad.
4Serves
25 minsCook
25 minsPrep
Toast the Almonds:
Add sliced almonds to a dry skillet over medium heat. Stir constantly for 2 minutes. Lower to medium-low and continue stirring until golden and fragrant, about 3–5 minutes. Immediately transfer to a plate to cool.
Soften the Onion:
Place sliced red onion or shallot in a small bowl of cold water. Let soak while you prepare the rest of the salad. This mellows the sharpness while keeping flavor.
Grill the Daring Chicken:
Grill the Daring Plant Chicken over medium-high heat for 2–3 minutes per side until lightly charred and heated through. Let cool slightly, then dice into bite-sized pieces.
Make the Dressing:
In a medium bowl or liquid measuring cup with a spout, briskly whisk together the lemon juice, olive oil, agave/maple syrup, Dijon mustard, salt, and pepper until smooth and well combined.
Assemble the Salad Base:
In a large bowl, combine the chopped romaine and baby spinach. Add the strawberries, cherry tomatoes, and half of the diced avocado. Sprinkle with the ⅛ teaspoon of salt.
Drain and Add the Onion:
Drain the soaked onion, pat it dry with a paper towel, and add it to the bowl.
Add Daring Chicken:
Add the diced, grilled Daring Plant Chicken to the bowl with the other ingredients.
Dress the Salad:
Spoon about half of the dressing over the salad. Gently toss to coat — using clean hands works great here. Assess the level of moisture; you want the leaves lightly coated, not soggy. Add more dressing if needed.
Finish and Serve:
Top the salad with toasted almonds, vegan feta, and the remaining diced avocado, Serve immediately.
