Vegan Chicken Tinga Salad with Coriander Lime Tofu Dressing

When the sun decides to grace us with its presence, I start craving meals that are fresh, colourful, and packed with flavour. While I love hearty comfort food, summer calls for something lighter, something that leaves you feeling satisfied without weighing you down. This is where I created my Vegan Chicken Tinga Salad, because who wants to wait at the microwave at lunchtime when it's far too warm?

This has become my go-to summer salad and one of my favourite meal prep lunches. It's quick to throw together, packed with plant-based protein, and tastes just as good cold straight from the fridge as it does freshly made. In fact, I often think it's even better the next day once all those smoky, zesty flavours have had time to mingle.

The magic of this salad lies in the tinga seasoning. Smoky, earthy, and carrying just enough heat to keep things interesting, it transforms simple vegan chicken pieces into something worthy of a summer feast. Combined with crisp lettuce, sweetcorn, and a vibrant coriander lime tofu dressing, it's a lunch you'll actually look forward to eating.

Why You'll Love This Recipe

• High in plant-based protein

• Perfect for meal prep lunches

• Delicious served cold

• Fresh, smoky, creamy, and zesty

• Easy to customise

• Ideal for warmer weather

  
  

Vegan Chicken Tinga Salad

Serves 4

Ingredients

Homemade Tinga Seasoning

• 2 tsp smoked paprika

• 1 tsp chipotle chilli powder

• 1 tsp garlic granules

• 1 tsp onion powder

• 1 tsp dried oregano

• ½ tsp ground cumin

• ½ tsp sea salt

• ¼ tsp black pepper

Mix all the ingredients together in a small bowl until evenly combined.

For the Tinga Chicken

• 300g Vegan Chicken Pieces (I use Aldi Plant Menu)

• 2 tbsp homemade tinga seasoning

• Juice of 1 lime

• 60ml water

• 1 tbsp olive oil

  
  

For the Salad

• 1 large romaine lettuce, chopped

• 100g mixed salad leaves

• 150g sweetcorn

• 1 cucumber, diced

• 1 avocado, sliced (optional, avocado is not for me)

• Fresh coriander leaves, for garnish

  
  

For the Coriander Lime Tofu Dressing

• 300g silken tofu

• Large handful fresh coriander

• Juice of 2 limes

• 2 tbsp nutritional yeast

• 1 tsp onion powder

• 1 garlic clove

• 1 tbsp olive oil

• ½ tsp sea salt

• Black pepper, to taste

• Pinch of sugar, if required

  
  

Method

1. Heat the olive oil in a frying pan over medium heat.

2. Cook your Vegan Chicken Pieces according to the packet instructions. Once they're beginning to brown, sprinkle over the tinga seasoning and stir to coat.

3. Add the lime juice and water, then continue cooking for 3–5 minutes until the liquid has reduced and the seasoning has formed a smoky, flavourful coating around each piece.

4. Set aside to cool.

5. Add the silken tofu, coriander, lime juice, nutritional yeast, onion powder, garlic, olive oil, salt, and pepper to a blender.

6. Blend until completely smooth and creamy. The dressing should be vibrant green, rich, and packed with fresh flavour.

7. Taste and adjust the seasoning if needed.

8. Arrange the romaine lettuce, mixed leaves, cucumber, and sweetcorn in a large serving bowl or divide between meal prep containers.

9. Top with the cooled tinga chicken and sliced avocado (if using)

10. Drizzle generously with the coriander lime tofu dressing and finish with a scattering of fresh coriander.

One of the reasons this recipe is on repeat in my kitchen every summer is how well it works for meal prep. Store the tinga chicken, salad, and dressing separately in the fridge and assemble when ready to eat. Everything keeps beautifully for several days, making it perfect for work lunches or busy weekdays.

Best of all, there's no reheating required. This salad is designed to be enjoyed cold, making it a refreshing option on warmer days while still delivering a serious protein punch.

If you're looking for a fresh lunch that keeps you fuelled throughout the day, this might just become your new go-to summer salad too.

Blessed be,

Sam x