Easy Chopped Salad

This chopped salad recipe is so easy to make and a delicious, flavorful meal that you can make for lunch or dinner. Whip it up in just 30-minues and enjoy the flavors of the fresh veggies, sweet but savory dressing, and vegan chicken nuggets on top for added protein.

Why you’ll love this chopped salad:

• Quick: Make this recipe in only 30-minutes
• Meal Prep: Prep this salad and dressing separately and then add it together for a quick lunch
• Versatile: Add your own fav veggies, protein, or dressing

Ingredient Notes:

Vegan Chicken Nuggets: You can use any plant-based (or meat) protein for this chopped salad, however, I used vegan chicken nuggets from Nowadays. They have 13g of protein in them that comes from organic pea protein. There are several other types of chicken substitutes out there that you could use instead. You could also marinate tofu, or tempeh, or simply just add beans.

Herbs: I used fresh herbs for the ultimate flavor in this recipe. I used parsley, basil, mint, and chives, but feel free to substitute out anything you don’t have or add more of one herb over the other. However, I don’t recommend subbing for dried herbs as you won’t get as much freshness in your chopped salad.

Pumpkin Seeds: I added pumpkin seeds to this chopped salad because they add a great crunch and are also full of valuable nutrients and high in antioxidants. Feel free to use any seeds or nuts you have on hand.

How to make chopped salad:

1. Preheat the oven to 425f and prepare a baking tray with parchment paper.
2. Add the Nowadays chicken nuggets to the pan, evenly spaced.
3. Bake for 18 – 20 minutes, until golden brown. 
4. While the nuggets bake, prepare the salad dressing by adding all of the ingredients to a small bowl and whisking together. Stream in the desired amount of balsamic vinegar.
5. Season to taste. Set aside.
6. Prepare the salad by finely dicing the cucumber and jalapeno, halving the cherry tomatoes, shredding the carrot, and chopping the lettuce. 
7. Add and arrange all of these ingredients to a large platter.
8. Finely chop the fresh herbs, adding them to the arranged salad along with the pumpkin seeds and feta cheese.
9. Slice the avocado and arrange it on top of the salad along with the Nowadays chicken nuggets.
10. Pour the dressing over top, and mix until thoroughly combined.
11. Enjoy!!

Expert Tips & FAQ:

Feta Cheese: Replace the feta cheese with your favorite vegan substitute!

How can I personalize this chopped salad? Personalize your cobb salad with any extra veggies or spices of your choosing.

Storage: Salad can be kept in the fridge in an airtight container for 4 – 6 days.

Other recipes you’ll love:

• Vegan Grits & Creamy Beans & Collards
• Refried Beans & Avocado Tacos
• Hearty Vegetable + Mixed Bean Stew
• Vegan Taco Salad

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Easy Chopped Salad

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This fresh, and easy chopped salad will only take 30-minutes to prep and is great for a hearty lunch or dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Vegan Meals

Cuisine Vegan, Mediterranean-Inspired, Vegetarian, Dairy-Free

Servings 4

Calories 361 kcal

Ingredients

  

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• ¼ pack of Nowadays Chicken Nuggets
• 2 heads of green leaf lettuce
• ½ long English cucumber
• 1 large carrot
• 1 ½ cups cherry tomatoes
• 1 jalapeno
• ½ cup vegan feta
• ¼ cup pumpkin seeds
• ¼ cup chives
• 2 tbsp fresh basil
• 1 ½ tbsp fresh parsley
• 1 ½ tbsp fresh mint
• ½ large avocado

For the Dressing:

• 2 tsp Dijon mustard
• 2 tbsp. olive oil
• 2 tbsp. maple syrup
• 1 tbsp. salt
• 1 tsp cracked black pepper
• Juice of half a lemon
• Stream in balsamic vinegar 1 tsp or so

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Instructions

 

• Preheat the oven to 425f and prepare a baking tray with parchment paper.
• Add the Nowadays chicken nuggets to the pan, evenly spaced.
• Bake for 18 – 20 minutes, until golden brown. 
• While the nuggets bake, prepare the salad dressing by adding all of the ingredients to a small bowl and whisking together. Stream in the desired amount of balsamic vinegar.
• Season to taste. Set aside.
• Prepare the salad by finely dicing the cucumber and jalapeno, halving the cherry tomatoes, shredding the carrot, and chopping the lettuce. 
• Add and arrange all of these ingredients to a large platter.
• Finely chop the fresh herbs, adding them to the arranged salad along with the pumpkin seeds and feta cheese.
• Slice the avocado and arrange it on top of the salad along with the Nowadays chicken nuggets.
• Pour the dressing over top, and mix until thoroughly combined.

Enjoy!!

Video

Notes

Replace the feta cheese with your favorite vegan substitute!

Personalize your cobb salad with any extra veggies or spices of your choosing.

This salad is AWESOME for family dinners, potlucks, or simply as your lunch!

Salad can be kept in the fridge in an airtight container for 4 – 6 days.

Nutrition

Serving: 4 | Calories: 361kcal | Carbohydrates: 24.5g | Protein: 22.4g | Fat: 21.5g | Saturated Fat: 5.5g | Polyunsaturated Fat: 3.6g | Cholesterol: 58.9mg | Sodium: 2014mg | Fiber: 7g | Sugar: 12.7g

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