Vegan "Chicken" Salad
- COOK
0 Mins - PREP
15 Mins - TOTAL
15 Mins
Chunks of bursting-with-flavor "chicken" seitan covered in creamy, low-fat dressing with dill. Mixed together with crunchy celery, spring onions and plump cherry tomatoes. This is the ultimate vegan "chicken" salad. Makes a perfect light lunch with only 4.25 grams of fat. The flavor combinations make it perfect in-between homemade pumpernickel bread or on a bed of your favorite greens.
| Nutritional Facts |  |
| Servings 5 | Serving Size 3/4 Cup |
 | | Calories | 159 |
| Fat | 4.25g |
| Carbohydrates | 10g |
| Protein | 12 |
| Fiber | 3.25g |
| Sugar | 2.25g |
| Sodium | 656mg | | |
Ingredients
- 1 MVC "Chicken" Seitan Recipe
- 1/4 Cup Blanched & Slivered Almonds
- 1/2 Cup Drained, Crumbled Firm Tofu
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Sea Salt
- 1 Teaspoon Sugar
- 1/4 Cup Unsweetened Almond Milk
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1 Tablespoon Corn Starch
- 1/2 Teaspoon Freshly Cracked Black Pepper
- 1 Teaspoon Fresh Chopped Dill or 1/4 Teaspoon Dried
- 1 Cup Cherry Tomatoes, Sliced In Halves
- 3 Stalks Celerey, Chopped
- 5 Green/SPring Onions, Chopped
Dressing Ingredients
Directions
First prepare the "chicken" seitan. Go here for the recipe .
For the dressing: place almonds, tofu, vinegar, salt, sugar, almond milk, onion and garlic powder and corn starch into a immersion or hand blender cup and blend with the immersion blender until smooth and creamy. Last put the black pepper and dill in and stir with a spoon. Place into a small sauce pan, on medium heat, stirring constantly, cook until it just starts to thicken. Don't overheat it or it will become too thick.
In a large mixing bowl place tomatoes, celery and green onions. Chop the seitan loaf into 1/2 inch cubes and place that into the mixing bowl, along with the dressing. Stir together and it's ready to serve in-between bread as a sandwich or as a salad on your favorite greens.
