Vegan and Vegetarian Recipes

Quorn Southwest Chickenless Salad

This meatless salad bowl, loaded with lots of delicious veggies is the perfect healthy, refreshing meal on a summers day. The zesty cilantro-lime vinaigrette provides an irresistible flavor. Served with Quorn Meatless Chipotle Cutlets, this salad will leave you feeling satisfied.

Serves 4

25 mins

A Little Effort

460 cals
(Per serving)

31 g of fat


Made with Quorn Vegan Meatless Chipotle Cutlets

Excellent source of protein


  • 1 box Quorn Vegan Meatless Chipotle Cutlets
  • 2 cobs corn, husks and silk removed
  • 1/3 cup olive oil
  • 1 tsp lime zest
  • 3 tbsp lime juice
  • 2 tsp honey
  • 1 clove garlic, minced
  • 1/2 tsp each salt and pepper
  • 1/4 cup finely chopped fresh cilantro
  • 8 cups mixed salad greens
  • 1 cup halved cherry tomatoes
  • 1 ripe avocado, halved, pitted and peeled
  • 1/2 cup pitted black olives
  • 4 green onions, thinly sliced


  1. Prepare Meatless Chipotle Cutlets according to package directions; slice and set aside.
  2. Meanwhile, preheat grill to medium-high heat; grease grates well. Grill corn for 10 to 12 minutes or until grill-marked and tender. Let cool slightly and slice kernels from cobs. Set aside.
  3. Whisk together oil, lime zest, lime juice, honey, garlic, salt and pepper. Stir in cilantro.
  4. Divide salad greens among 4 bowls. Top with sliced Meatless Chipotle Cutlets, corn kernels, cherry tomatoes, avocado and olives. Drizzle with lime-cilantro vinaigrette and sprinkle with green onions.

Chefs tip

Alternatively, roast corn in oven in 425˚F oven for 12 to 15 minutes or until tender and charred in spots.

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