This recipe will fool omnivores, guaranteed. If you haven’t tried some of the vegan “chicken” on the market yet, you are missing out! For this recipe, Beyond Chicken is my favorite, and Gardein’s Teriyaki Chicken Strips also work great (just save the sauce for another recipe).
Vegan “Chicken” Salad
2 cups or one package plant-based chicken (try Beyond Chicken), prepared, diced, and chilled
1/2-1 green bell pepper or 2 stalks celery, diced
2 scallions, trimmed and thinly sliced
1/4 cup red or white onion, diced
1 teaspoon dried dill
1 tablespoon dried parsley
1/2 cup vegan mayonnaise (try Just Mayo)
1 teaspoon strained freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper
Stir all ingredients together in a large container. Cover and chill at least one hour. Makes about 3 cups.
Serve on toasted whole grain bread with tomato and spinach.