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    Home » Recipes » Salads and Salad Dressings

    Vegetarian Chef's Salad

    Published: Jul 18, 2022 · Modified: Jul 26, 2022 by Cassidy Reeser · This post may contain affiliate links.

    12 shares
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    This vegetarian twist on chef's salad features crisp romaine, plant-based chicken tenders, and a handful of refreshing vegetables. It comes together in just about 20 minutes and is super easy to customize!

    Overhead view of white bowl filled with salad ingredients.

    As much as I enjoy ultra-nutritious kale salads and spinach salads, it's hard to beat a chef's salad made with crisp romaine, vegetarian chicken tenders, and ranch dressing.

    File this one under "childhood favorites" like chili mac and sloppy joes, which I still gladly eat as an adult.

    When I was a kid, chef's salads were my favorite thing to order at restaurants. They are traditionally made with julienned meats like turkey, chicken, and ham, along with hard-boiled eggs. I no longer eat meat, but I still love making a giant chef's salad for lunch or dinner.

    If I was a chef, this would be my chef's salad. I hope you enjoy it as much as I do.

    Recipe features

    • Balanced: Nutritious veggies and seeds are paired with chef's salad classics like hard-boiled eggs, meatless chicken tenders, and cubed cheddar cheese.
    • Versatile: This recipe has a lot of ingredients as-is, but it is really easy to swap out ingredients to make this chef's salad your own.
    • Texture: There are a lot of textures going on here, from crispy romaine wedges to creamy cheese and pops of sunflower seeds.
    • I like to use my vegan ranch dressing recipe, but you can easily use store-bought ranch to save on time.

    Ingredients and customization

    Labeled ingredients to make chefs salads.
    • Romaine hearts: I usually roughly chop one romaine heart per salad. I like that the hearts have a mix of crunchy pieces and leafy pieces.
    • Cherry tomatoes: These add a great pop of acidity and color. Grape tomatoes also work well.
    • Vegetarian "chicken": I usually use Quorn chicken nuggets or Beyond chicken tenders. They are best if chopped up into bite-sized pieces.
    • Seeds: Roasted pumpkin seeds and roasted sunflower seeds are a great way to add texture and a touch of salt. These are two ingredients that I always have on hand for salads and to use as toast toppers.
    • Ranch dressing: Feel free to do homemade ranch or storebought. My chipotle ranch also goes really well here.
    • Cheddar: I prefer sharp cheddar. I buy a block of cheddar and dice it into cubes. Colby jack is another good option.
    • Peppers and cucumber: Green pepper is my go-to for chef's salads, but snacking peppers also work well here. Diced cucumber is a very refreshing addition.

    Recipe tips and variations

    • This recipe makes two large chef's salads. It can easily be doubled or cut in half depending on how many you are serving. These are best served immediately.
    • Other good additions are avocado, carrots, hemp seeds, sliced mushrooms, croutons, and crispy chickpeas.
    • Make this meal vegan by using my vegan ranch dressing, omitting the hard-boiled egg, and using your favorite vegan cheese alternative.
    • If you don't love ranch dressing as much as I do, this salad also goes well with lemon vinaigrette, a simple balsamic vinaigrette, or tahini dressing.
    Close up of white bowl filled with salad ingredients.

    Looking for more salads?

    • Vegetarian Caesar Salad with Cashew Ceasar Dressing
    • Balsamic Pasta Salad with Marinated Vegetables
    • Arugula Salad with Lemon Vinaigrette
    • Warm Kale Salad with Roasted Butternut Squash

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Close up of white bowl filled with salad ingredients.
    Print Recipe
    5 from 1 vote

    Vegetarian Chef's Salad

    This meatless twist on chef's salad features plant-based chicken tenders, crisp romaine lettuce, and a handful of veggies and seeds.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Servings: 2 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 2 large eggs
    • 6 ounces plant-based chicken tenders or nuggets see note #2
    • 4 cups romaine leaves see note #1
    • 1 ounce sharp cheddar cubes
    • ½ cup cherry tomatoes sliced in half
    • ½ small cucumber diced
    • ½ small green bell pepper diced
    • 2 teaspoons roasted pumpkin seeds
    • 2 teaspoons roasted sunflower seeds
    • 3-4 tablespoons ranch dressing

    Instructions

    • Make the hardboiled eggs by placing two eggs in a pot. Cover with 1 inch of cold water. Bring to a boil over high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain the water, then cool in ice water. Peel and slice before adding to the salad.
    • Cook the vegetarian chicken tenders or nuggets according to package instructions. After cooking, chop into bite-sized pieces.
    • Divide lettuce between two large bowls. Divide the remaining ingredients between each bowl. Adjust amounts to taste.
    • Toss with ranch dressing just before serving. Enjoy!

    Video

    Notes

    1. Romaine: I buy romaine hearts and roughly chop them. One romaine heart usually makes about 6 cups.
    2. Chicken nuggets: I use Beyond or Quorn brand, but also enjoy Gardein.
    3. Hard-boiled eggs can be made and refrigerated for up to a week before using.

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    More Vegetarian Salad Recipes

    • Strawberry Balsamic Dressing
    • Cold Peanut Noodle Salad
    • Vegetarian Caesar Salad Dressing
    • Vegetarian Mason Jar Salad
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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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