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Fuji apple vegan chicken salad with crisp red onions, apple chips, tomatoes, tofu feta, candied pecans, and vinaigrette

Vegan Panera Fuji Apple Chicken Salad

Allison Mulcahy
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!
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Prep Time 10 minutes
Cook Time 10 minutes
Course Salad
Cuisine Plant-Based, Vegan
Servings 4 People
Calories 609 kcal

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

Candied Pecan Ingredients:
  • 1 cup pecans
  • 1 tablespoon vegan butter
  • 2 tablespoon water
  • 2 tablespoon coconut sugar
  • ½ teaspoon vanilla
  • ⅛ teaspoon sea salt
  • ¼ teaspoon cinnamon
Instructions:
  • 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

Calories: 609kcalCarbohydrates: 33gProtein: 21gFat: 45gSaturated Fat: 5gSodium: 657mgPotassium: 488mgFiber: 6gSugar: 17gVitamin A: 1108IUVitamin C: 31mgCalcium: 161mgIron: 3mg
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