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.

Original Release Date: February 11, 2012

Nutritional Facts
Servings 5Serving Size 3/4 Cup




Calories159
Fat4.25g
Carbohydrates10g
Protein12
Fiber3.25g
Sugar2.25g
Sodium656mg





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Ingredients


  • 1 MVC "Chicken" Seitan Recipe


  • Dressing Ingredients

  • 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


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.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.