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Fresh strawberries, avocado, spinach, and seitan chicken salad! Healthy, vegan, and dairy-free, perfect for a quick lunch.

Strawberry Avocado Chikn’ Salad

A healthy, flavorful, and easy strawberry avocado Chikn' Salad that vegans and non-vegans will love.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 1 large salad


  • 1 8 ounce package of traditional or chicken flavored seitan (we use Upton’s brand)
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon ground sea salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoon extra-virgin olive oil
  • 4 large strawberries cored and thinly sliced
  • 4 cups baby spinach
  • 1 large avocado sliced
  • ¼ cup flat-leaf parsley leaves
  • Slivered almonds
  • Vegan ricotta we use Kite Hill brand

For the Dressing

  • ¼ cup balsamic vinegar
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon maple syrup
  • Salt and pepper to taste


  • Break the seitan into bite size pieces and toss it in a bowl with the Italian seasoning, salt, and pepper until the seitan pieces are coated.
  • Heat the oil in a medium skillet on medium heat. When the oil is hot add the seitan and toss in the oil. Cook until golden brown and heated through. Approximately 5 minutes.Set aside and let cool.
  • Put two cups of baby spinach in each bowl (remember, this makes two servings). Arrange the strawberries, avocado, parsley, and chikn’(I put half of the chikn' on the salad and stored the rest in the refrigerator for later) on top of the spinach, and toss with the dressing. Sprinkle slivered almonds and vegan ricotta cheese on top. Add a little cracked pepper if desired.

For the Dressing

  • Whisk the ingredients in a small bowl or shake in a container with a lid until well blended. Toss in the salad.