Daring Greek Plant Chicken Salad

This Greek-inspired salad is fresh, vibrant, and loaded with flavor—perfect for lunch, dinner, or your next picnic spread. Featuring golden, pan-seared Daring Plant Chicken, crunchy cucumbers, juicy tomatoes, vegan feta, and a creamy dairy-free yogurt dressing, it’s a fast and satisfying meal that comes together in just 15 minutes. Serve it solo or pile it into a warm pita for a Mediterranean-style sandwich.

4-6Serves

5 minCook

10 minPrep

Ingredients

For the Dressing

  • ½ cup unsweetened dairy-free yogurt (almond or coconut-based)
  • 2 tbsp lemon juice
  • 2 tbsp chopped fresh parsley
  • ½ tsp kosher salt
  • Freshly ground black pepper, to taste

For the Salad

  • 2 packages Daring Original Plant Chicken Pieces
  • 1 tbsp olive oil (for cooking)
  • 1 small cucumber, peeled, seeded, and chopped
  • 1 Roma tomato, chopped
  • ½ small red onion, finely chopped
  • ½ cup vegan feta
  • ¼ cup Kalamata olives, roughly chopped

Tips

  • No yogurt? Sub in ¼ cup hummus + 2 tbsp water for a creamy, dairy-free alternative.
  • Boost it: Add chickpeas, roasted red peppers, or avocado for extra texture and flavor.
  • Meal prep: Keeps well in the fridge for up to 3 days. Drain excess liquid before serving.

Step 1

Cook the Daring Plant Chicken:

Heat olive oil in a nonstick skillet over medium heat. Add Daring Plant Chicken and cook for 2–3 minutes per side, until golden and heated through. Let cool slightly, then roughly chop.

Step 2

Make the Dressing:

In a large bowl, whisk together the dairy-free yogurt, lemon juice, parsley, salt, and black pepper.

Step 3

Assemble the Salad:

Add the chopped Daring Plant Chicken, cucumber, tomato, red onion, vegan feta, and olives to the bowl with the dressing. Toss gently to coat.

Step 4

Serve:

Serve immediately, or chill for up to 1 hour to allow flavors to meld. Delicious on its own or tucked into toasted pita bread.

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