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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.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 370
Ingredients Method Notes

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

Method
 

  1. Slice and press tofu until it’s drier than your dating life.
  2. Mix olive oil, soy sauce, garlic powder, paprika, and pepper in a bowl.
  3. Coat tofu slices and let them marinate for 10 minutes (or more, if you’re dramatic).
  4. Heat grill pan over medium heat and grill tofu 3–4 minutes per side until golden and sassy.
  5. Toss greens, avocado, tomatoes, cucumber, and onion in a large mixing bowl.
  6. Whisk dressing ingredients together and pour over the salad.
  7. Top with grilled tofu slices like a salad goddess.
  8. 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.