This Vegan Panera Fuji Apple Chicken Salad starts with a bed of fresh mixed greens. It then gets topped with vegan chicken strips, red onion slices, tomatoes, apple chips, homemade tofu feta, easy candied pecans, and a simple white balsamic apple vinaigrette! It’s surprisingly easy, filling, and just as delicious as the famous version!
This has been on my list to veganize for quite a while now, and it only involves a few swaps. Simply trade the chicken for a plant-based alternative and replace the gorgonzola cheese with an easy homemade batch of tofu feta.
Here’s What You Need
- Mixed Greens
- Vegan Chicken – We like MorningStar Farms Veggie Chik’n Strips
- Cherry Tomatoes
- Red Onion
- Apple Chips
- Pecans
- Dairy-Free Feta – Store-bought or homemade
- Vinaigrette – Olive oil, apple cider vinegar, white balsamic vinegar, apple juice concentrate, maple syrup, vegan mayo, garlic & onion powder, salt, and a pinch of ground ginger
Vegan Panera Fuji Apple Chicken Salad – Putting It All Together
If you’re going to serve this salad with tofu feta, make sure to make this ahead of time as it requires a few hours in the fridge to set. You could always use store-bought feta, too.
You can either use plain pecans or make some easy candied pecans ahead of time. They only require about 10 minutes of your time to make and might be your favorite part of this salad!
The plant-based chicken strips can either be added chilled or hot. The nice thing about vegan chicken strips is not having to cook them! If you prefer warm chicken on your salad, cook according to the package.
For the vinaigrette, whisk all ingredients together until well blended. If you don’t have apple juice concentrate (frozen, from a can), use an extra tablespoon of syrup and an extra tablespoon of white balsamic vinegar. And, if you can’t find white balsamic, use traditional balsamic. It all works!
When ready, add all of the salad ingredients to a large bowl and drizzle on the desired amount of vinaigrette. Toss and serve immediately!
More Recipes
Vegan Caesar Salad with Chickpea Crunch
Quinoa Taco Salad with Spicy Mango Dressing
Baked Buffalo Cauliflower Salad with Dill Chickpeas
Vegan Panera Fuji Apple Chicken Salad
Ingredients
- 10 Ounces Mixed Greens
- 10 Ounces Plant-Based Chick'n Thawed
- ¼ Red Onion Sliced
- ½ Pint Cherry Tomatoes Cut in Half
- 2.5 Ounces Apple Chips
- 1 Cup Pecans (See Notes for Candied Pecans)
- Tofu Feta (Optional)
White Balsamic Apple Vinaigrette
- ⅓ Cup Olive Oil
- 2 tablespoon White Balsamic Vinegar
- 2 tablespoon Apple Juice Concentrate (Frozen)
- 2 tablespoon Apple Cider Vinegar
- 2 tablespoon Maple Syrup
- 1 tablespoon Vegan Mayo
- ½ teaspoon Sea Salt
- ¼ Tsp Each: Garlic Powder & Onion Powder
- Pinch of Ground Ginger
Instructions
- If your plant-based chick'n is frozen, remove from the freezer and let thaw on the counter while you prepare the rest of the salad
- If using candied pecans, see notes
- For the vinaigrette, whisk all ingredients together and set aside
- Toss salad ingredients together in a large bowl, and drizzle on desired amount of vinaigrette. Toss and serve immediately
Notes
- 1 cup pecans
- 1 tablespoon vegan butter
- 2 tablespoon water
- 2 tablespoon coconut sugar
- ½ teaspoon vanilla
- ⅛ teaspoon sea salt
- ¼ teaspoon cinnamon
- Preheat oven to 350°F
- Add butter and pecans to the pan over medium heat and roast for about 2-3 minutes
- Add water and sugar. Stir to dissolve and cook for another 2-3 minutes
- Remove from heat and add the vanilla, sea salt, and cinnamon. Stir to combine
- Spread pecans evenly on a baking sheet and bake for 5-7 minutes
- Remove from the oven and let cool to harden
Nutrition
Inspired by Panera Bread Fuji Apple Chicken Salad
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this salad and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
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