Vegan Chicken Salad

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).

For the mayo, use your favorite vegan variety, of which there are several great ones out there now!  Just Mayo is always a winner, and Hellman’s even came out recently their their own version.

Vegan Chicken Salad

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

Directions:

Stir all ingredients together in a large container. Cover and chill at least one hour.  Makes about 3 cups.

Serving Suggestion:

Serve on toasted whole grain bread with tomato and spinach.

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