Hot zinger chicken salad

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Hot zinger chicken salad

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Ingredients

Adjust Servings:
1 can Red kidney beans
1 red Sweet bell peppers
½ red Chili pepper
¼ Chinese Cabbage
Zest of 1 Lime
Zest of 1 Lemon
200 g Vegan chicken
1 cup fresh Parsley
1 pinch Salt and pepper
4 tablespoons Plant-based yogurt
1 teaspoon Tabasco
½ teaspoon Sumac

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Features:
  • Gluten-Free
  • Low-Fat

Love zinger food? Look no more! This healthy chicken salad has all the spice of a zinger burger with less fat and calories. The taste? A real zinger!

  • 15 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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This zinger chicken salad is ridiculously easy to prepare and will satiate your hot spice craving. The lemon and lime zest together with Tabasco and ground sumac produce an incredible hot mix that you will love!

All you have to do is to dice all the vegetables, cook the vegan chicken pieces, and mix it all together. Top with plant-based yogurt (I used natural unsweetened coconut yogurt), sprinkle with ground sumac and drizzle with Tabasco.

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Steps

1
Done
5 minutes

Slice and dice

Rinse and thinly slice the Chinese cabbage. Thinly cut the red chili pepper into rounds. Peel the zest of the lemon and lime and cut them into thin strips. Rinse, quarter and core the pepper before dicing it. Transfer everything to a large mixing bowl. Season with salt and pepper to taste.

2
Done
5 minutes

Cook the chicken

In a small frying pan, stir-fry the chicken until it's golden brown (no need to add oil). Take off the heat and transfer to the mixing bowl. Add the red beans and fresh parsley leaves.

3
Done
5 minutes

Mix and dress

Mix everything together. Top with the plant-based yogurt, sprinkle with ground sumac and Tabasco. Serve fresh!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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