Grilled Chicken Avocado Salad Recipe
A hearty vegan salad starring grilled tofu (our plant-based “chicken”), ripe avocado, crisp greens, and fresh veggies tossed in a zesty dressing.
Ingredients
For the Grilled “Chicken” (Tofu):
- 1 block extra-firm tofu pressed and sliced
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
Salad Base:
- 4 cups mixed greens
- 1 ripe avocado sliced
- 1/2 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
- 1/2 cucumber chopped
Dressing:
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- Salt to taste
Instructions
- Slice and press tofu until it’s drier than your dating life.
- Mix olive oil, soy sauce, garlic powder, paprika, and pepper in a bowl.
- Coat tofu slices and let them marinate for 10 minutes (or more, if you’re dramatic).
- Heat grill pan over medium heat and grill tofu 3–4 minutes per side until golden and sassy.
- Toss greens, avocado, tomatoes, cucumber, and onion in a large mixing bowl.
- Whisk dressing ingredients together and pour over the salad.
- Top with grilled tofu slices like a salad goddess.
- Serve immediately or stare at it while posting on Instagram.
Notes
Nutritional Values (Per Serving)
- Calories: 370
- Total Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 16g
Vitamins and Minerals (Per Serving)
- Vitamin C: 60%
- Iron: 20%
- Vitamin A: 45%
- Folate: 30%
- Potassium: 25%
Additional Notes/Tips to Enhance the Flavor
- Swap tofu with tempeh if you’re feeling adventurous.
- Add crushed nuts or seeds for bonus crunch and attitude.
- A dash of chili flakes? Chef’s kiss.
- Prep the tofu in advance so it’s ready when hangry strikes.
- Pair it with iced tea, a sunhat, and a moment of peace.