Vegan Chikin Salad is a delicious revamp of the deli favorite

Updated: Jan 10

Chicken salad was always one of our lunch favorites back in the animal-eating days, but sadly missing-in-action as we transitioned to WFPBNO (Whole-food, Plant-based, No Oil) way of eating. But, the other day I got a hankering for it that would not go away.



Chicken salad was always a good way to use up the last bits of that rotisserie chicken, but it's even easier, and more accessible now that there are so many choices of frozen, plant-based proteins at the local grocery store. I'd even entertained the notion of making it from my own homemade Seitan that I have in the freezer. But, for our purposes today, I went with the Gardein Meatless Chick'n Strips. I really love this product. It sautés nicely and works great in everything from stir-fry to soup. If you can't find this product locally, then try the Quorn Meatless Pieces. I used them, too, and the shape is really the only difference.




For the two of us, I took out about 10 strips from the re-closable bag. There's no need to thaw them. Just toss 'em into a small non-stick frying pan, with a small amount of broth or water at the handy.




Sauté them, over medium heat, for about 8 minutes, adding just a tiny splash of broth/water if needed to keep the strips from sticking. Turn the strips occasionally so they become a nice golden brown all over.



This is the nicely sautéed golden look you're angling for.




Cut up - or shred with a fork - the strips and set them aside while you prep the vegetables for your salad.




You can be as creative as you want in this part. I chose to include some frozen peas - warmed up in the microwave for about 30 seconds. I didn't want them 'cooked' exactly, but just warmed through. The peas add a nice 'pop' when you bite into them, plus some extra protein. Then, I chopped up about two small stalks of celery - making sure to take full advantage of the leaves near the center of the celery! Then, a bit of red onion, and some chopped up red bell pepper. You could certainly add things like chopped pickles, caper berries or green onions.




Then, I heaped a couple of large spoonfuls of my no-oil, plant-based mayonnaise and a good squeeze of Dijon mustard. Finally, I added a dusting of my favorite herb and shallot seasoning blend - Lake Shore Drive Seasoning from The Spice House - a few grinds of pepper and a pinch or two of salt. Of course, you could easily go with: dill weed, thyme or tarragon. I could even imagine this salad with a more Indian-inspired approach using a Sweet Curry Powder, or even a more BBQ-inspired flavor palate.




However you like it, this meatless chick'n salad will become one of the standards for your lunch rotation.





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