Description
Seven Layer Salad with Chicken is a vibrant and flavorful dish that layers tender chicken, smoky turkey bacon, crisp fresh vegetables, and creamy plant-based cheese with a smooth dressing made using a natural gelling agent. Perfect for family dinners, potlucks, or meal prep, this visually stunning salad offers a delightful mix of textures and tastes in every bite.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken, shredded or cubed
- 6 slices smoky turkey bacon, cooked crispy and crumbled
- 3 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup cucumber slices, thinly sliced
- 1/4 cup red onion, finely diced
- 1 cup plant-based cheese (plant-based), cubed or shredded
Dressing Ingredients
- 1/2 cup plant-based Greek yogurt (plant-based)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon honey (natural)
- 1 teaspoon natural gelling agent
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Chicken: Cook the chicken by boiling, baking, or poaching until fully done. Once cooked, shred or cube the chicken into bite-sized pieces to form the protein base of your salad.
- Cook and Crumble the Smoky Turkey Bacon: In a skillet, cook turkey bacon slices until crispy and golden. Allow to cool, then crumble into small pieces to add a smoky and crunchy texture throughout the salad.
- Chop the Fresh Vegetables: Dice the red onion finely, slice the cucumbers thinly, halve the cherry tomatoes, and chop the romaine lettuce into bite-sized pieces, ensuring freshness for a crisp texture.
- Make the Dressing with Natural Gelling Agent: In a bowl, whisk together the plant-based Greek yogurt, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), honey (natural), salt, pepper, and the natural gelling agent until you achieve a thick but smooth dressing that will gently bind the salad layers.
- Assemble the Layers: Using a clear glass dish or bowl, layer the salad by starting with the chopped romaine lettuce, followed by a layer of chicken, then crumbled turkey bacon, vegetables (cucumber slices, cherry tomatoes, red onion), and finally the plant-based cheese. Spoon the creamy dressing over each layer. Repeat this layering process until you build seven distinct layers.
- Chill and Serve: Refrigerate the assembled salad for at least one hour to allow the flavors to meld and the dressing to set. Serve chilled for the best taste and texture.
Notes
- Use fresh vegetables to keep the salad crisp and vibrant.
- Apply just enough dressing to lightly coat each layer to avoid sogginess.
- Layer heavier or juicy ingredients on top of sturdier vegetables to maintain texture.
- Let the salad chill for at least one hour for optimum flavor blending and layer setting.
- Serve in a clear glass bowl to showcase the beautiful seven layers visually.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Do not freeze the salad; fresh vegetables and dressing may become mushy.
- Enjoy the salad cold; avoid reheating to preserve crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
Keywords: seven layer salad, chicken salad, layered salad, plant-based cheese, turkey bacon, healthy salad, gluten free salad, easy salad recipe
