Vegan Grilled Chicken Salad with Basil-Herb Sauce

Total time1 hr 5 min

Prep time20 min

Cook time15 min

5.0

(10)

Vegan Grilled Chicken Salad with Basil-Herb Sauce

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts (about 4 pieces)
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
2 tbsp olive oil
½ tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger

For the basil-herb sauce

2 cups fresh basil leaves, packed
¼ cup fresh parsley leaves
2 cloves garlic, peeled
⅓ cup olive oil
2 tbsp fresh lemon juice
¼ tsp fine sea salt

For the salad

6 cups mixed salad greens
1 english cucumber, thinly sliced
1 cup shredded purple cabbage
1 medium avocado, sliced
1 tbsp fresh lemon juice
¼ tsp fine sea salt

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
In a large bowl, combine the chicken breasts with 2 tbsp olive oil, 1/2 tsp salt, turmeric, and ginger, turning to coat evenly. Let the chicken marinate at room temperature for 30 minutes.
2
While the chicken marinates, make the basil-herb sauce: combine the basil, parsley, garlic, 1/3 cup olive oil, 2 tbsp lemon juice, and 1/4 tsp salt in a blender or food processor. Blend until smooth and bright green, scraping down the sides once. Taste and adjust salt if needed. Set aside.

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