There are many brands and varieties of mock chicken strips and tenders available in most large supermarkets these days that work great in a vegetarian main-dish salad.
This is one of my favorite combinations.
2 portions mock chicken strips (breaded or unbreaded, as desired)
4 to 6 ounces (4 to 6 cups) mixed salad greens (e.g., spring mix, field greens, or your favorite mixture)
1 large fresh tomato, or two smaller tomatoes, diced
4 to 5 thin slices of cucumber, cut in half to make bite-size half-moons
2 to 3 tablespoons black olives, pitted and sliced
4 to 6 tablespoons Honey-Balsamic Vinaigrette or Honey-Dijon Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)
If the "chicken" requires cooking (as is true for most varieties), cook according to package directions. Set aside.
Place the salad greens in a large bowl along with the tomato, cucumber, and olives. Add the dressing to the salad greens, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.
Transfer the greens to individual serving dishes. Arrange the "chicken" evenly atop each salad.
-- 2-4 servings