No one would blame you for living on this Air Fryer Vegan Mozzarella Buffalo Chicken Salad for weeks on end; it’s SO GOOD! It’s high in both protein and flavour. Plus super quick and easy to throw together.
Video tutorial for Air Fryer Vegan Mozzarella Buffalo Chicken Salad
Tutorial starts at 12:41
Why you’ll love this Air Fryer Vegan Mozzarella Buffalo Chicken Salad
Spicy Buffalo sauce-infused soy curls on refreshing salad doused in vegan mozzarella sauce? AND you can make it in less than 20 minutes? What’s NOT to love?
This recipe is:
- high in protein with 27g,
- high in fiber with 15g,
- low in carbs with only 15 net carbs, and
- perfectly portioned for one!
Note: These are the nutrition values calculated from Cronometer. I find it more accurate than the nutrition facts that are automatically calculated by the recipe carb plugin.
Printable recipe for Vegan Mozzarella Buffalo Chicken Salad
Vegan Mozzarella Buffalo Chicken Salad
Fresh crispy salad topped with saucy Buffalo Chicken-flavoured soy curls and melty vegan mozzarella.
Ingredients
for Buffalo "Chicken"
- 2 oz Soy Curls
- 3 tbsp Frank's Red Hot Sauce
- 1 clove garlic, minced
- 1 tsp onion powder
- 1 tsp nutritional yeast
- dash of salt
- 1 tbsp vegan butter, melted
- 1/2 tsp monkfruit and erythritol sweetener (like Lakanto)
For Salad
- 3 cups romaine lettuce
- 1 tsp lemon juice
- 1 tbsp olive oil
- salt and pepper to taste
- garlic and onion powder to taste
Extra Topping
- 3 tbsp vegan mozzarella shreds
- 1 tbsp unsweetened soy milk
- 1 green onion
- 1/8 tsp dried parsley
Instructions
- Soak soy curls in hot water to rehydrate for about 5 minutes.* When they are fully tender, rinse with cold water and squeeze to remove excess water. Repeat rinsing and squeezing once or twice. Preheat your airfryer or oven to (400°F)
- To the soy curls, add hot sauce, garlic, onion powder, nutritional yeast and salt. Mix well and then transfer to pre-heated airfryer basket. Airfry for 8 minutes at 400°F. For the oven, bake for 15 minutes.
- Meanwhile, chop green onion and set aside. In a salad bowl, combine lettuce with lemon juice, olive oil, onion powder, garlic powder, and salt and pepper to taste. Separately, combine vegan mozzarella with plain plant-based milk and microwave using 15 second intervals until cheese is melted. Stir to create a sauce.
- When the soy curls are crispy, transfer to a bowl Add melted butter and sweetener and stir well. Add to the salad and drizzle with vegan mozzarella sauce. Top with green onions and dried parsley and enjoy!
Notes
*Soaking and rinsing soy curls removes some of the loose particles and improves the final texture of the soy curls so don't skip this step!
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 360Total Fat: 31gSaturated Fat: 7gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 0mgSodium: 1353mgCarbohydrates: 27.2gNet Carbohydrates: 16.7gFiber: 10.4gSugar: 4.7gProtein: 24.3g
Nutritional Information automatically calculated by a plugin and may not be correct.
