Sunday, March 3, 2013

Vegan Curry Chicken Salad

Vegan Curry Chicken Salad
I think chicken salad just screams traditional comfort but why have the same old same old when you can change up the flavors and stuff it full of delish ingredients. This recipe takes the traditional chicken salad and flips it into a vegan exotic treat. It is full of different textures and flavors, between sweet and savory. All comforting to enjoy if at work or having that delightful picnic. Its always nice to try new things, this can be served in a wrap, sandwich, or delicious as is. Enjoy!


-4 vegan chicken cutlets/scallopinis or patties, chunked (breaded or non-breaded is fine) *Gardein
-1 stalk celery, chopped into small pieces
-1 small apple, peeled and chopped into small cubes
-1/2 cup seedless grapes, halved (I use red)
-1/8 teaspoon ground pepper
-1 Tablespoons curry powder
-3/4 cup vegan mayonnaise (recipe on Blog)
-Salt, to taste
-2 Tablespoons chopped scallions, green part
-1/4 cup raisins
-1 cup whole toaster cashews, chopped


Heat chicken cutlet or patty up in a microwave according to cooking directions and set aside until cool enough to handle. Once cooled, chop the vegan chicken into 1/2 to 1/4 inch pieces.

For the dressing, combine the mayonnaise, curry powder, pepper, and salt to taste in the bowl of a food processor fitted with the steel blade. Process until smooth. It can also be mixed with a whisk in a regular bowl.

Combine the vegan chicken with the dressing to moisten well. Add the celery, scallions, apple, and raisins, and mix well. Refrigerate for a few hours or until chilled to allow the flavors to blend. When you want to serve, Add the cashews and grapes and serve by itself or piled high on a sandwich or in a wrap. Enjoy!


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