Epic Fresh Salad

A quick and healthy Epic Fresh Salad recipe made with Hungry Planet Chicken™ Grilled Strips. Packed with protein, fiber, and fresh ingredients for a scrumptious meal.

  • 15 min

  • 6 min

  • 21 min

    Total time
  • 4

  • Easy

  • 13


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 16 ounce Hungry Planet Chicken™ Grilled Strips Buy Now
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 8 ounce baby spinach
  • 4 medium Roma tomatoes, diced
  • 1 medium English cucumber, sliced into half moons
  • 1⁄2 small red onion, thinly sliced
  • 1 medium yellow bell pepper, diced
  • 3⁄4 cup kalamata olives, drained and sliced
  • 3⁄4 cup artichoke hearts, roughly chopped
  • 4 ounce vegan feta cheese, crumbled (about 1 cup)
  • 1 medium avocado, sliced
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    Heat a few tablespoons of olive oil in a nonstick skillet over medium heat. When the oil shimmers, add Hungry Planet Chicken™ and cook, turning occasionally, until browned on all sides and heated through for 4 to 6 minutes. Season with salt and pepper to taste. Transfer to a cutting board to cool.

  • Step 2.

    In a large bowl, add the rest of the salad ingredients except for the cheese and avocado. You can either combine all of the ingredients or arrange them in sections around the bowl.

  • Step 3.

    Slice the cooled chicken into pieces and add to the top of the salad along with the avocado and feta cheese. Chill until ready to serve.

  • Step 4.

    Just prior to serving, pour dressing of your choice over the salad.

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