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Delicious Plant-Based Chick’n Salad Recipe

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Ingredients

Adjust Servings:

	1 cup tempeh, cubed
	1/2 cup vegan mayonnaise (i like to use follow your heart vegenaise grapeseed oil flavor)
	1 celery, finely chopped
	1 medium pickle, finely chopped (use bread and butter pickles)
	1/2 of a medium onion, chopped
	2 tablespoons parsley, minced
	2 teaspoons mustard
	2 teaspoons soy sauce (braggs aminos)
	1 garlic clove, minced

Nutritional information

248.9

Calories

126 g

Calories From Fat

14.1 g

Total Fat

2.7 g

Saturated Fat

6 mg

Cholesterol

958.7 mg

Sodium

18 g

Carbs

1.5 g

Dietary Fiber

4.5 g

Sugars

17.1 g

Protein

119g

Serving Size

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Delicious Plant-Based Chick’n Salad Recipe

Name: Delicious Plant-Based Chick’n Salad Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2-4
Cuisine: American
Ingredients: : 1; : 1/2; : 1; : 1; : 1/2; : 2; : 2; : 2; : 1

Features:

Cuisine:

American

I haven't tried this recipe yet, but plan to use dried apricots instead of pickles :)

50 min
Serves 2
Easy

Ingredients

Directions

Vegan Chicken Salad, This one is super yummy!! I absolutely don’t miss chicken in this one! It comes from oh one of my cook books–probably either La Dolce Vegan, How it all Vegan, or Garden of Vegan , I haven’t tried this recipe yet, but plan to use dried apricots instead of pickles :), Delicious!! I doubled the recipe too used red onion and dijon mustard – very nice I did like the curry powder addition also Thank you 🙂

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Steps

1 Done	Steam Tempeh For 15 Minutes.
2 Done	Remove from Heat and Set Aside to Cool.
3 Done	Toss Together All Ingredients.
4 Done	Add 1-2 Teaspoons of Curry Powder to Spice It Up a Little.
5 Done	and of Course, Refrigerate.