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VegWeb.com  |  Recipes  |  Salads  |  "Chicken" Salad  |  Amazing Vegan Chicken Salad « previous next »
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Recipe submitted by Doriann DApice, 09/26/03

Amazing Vegan Chicken Salad

Ingredients (use vegan versions):

    2 cups vegan chicken tenders
    1/4 cup diced celery
    1/4 of a small onion, diced
    5 to 10 thinly sliced grapes
    1/4 cup slivered almonds
    1 teaspoon of sweet relish
    pinch of baby dill
    salt and pepper to taste
    4 heaping tablespoons of Vegenaise

Directions:

Fry up the chicken tenders in a bit of oil.  Let them thaw and brown until they are golden (about 10 minutes).  Toast the slivered almonds in the oven for a few minutes (5 to 7 min.)  Remove both chicken and almonds from heat and let cool for a few minutes.  Cut up the tenders so they are a bit smaller.  Add 2 tablespoons of veganaise to the chicken tenders.  Chop up the celery, onion, grapes, and dill.  Add to the chicken and veganaise and stir.  Add the other two tablespoons of veganaise and almonds to the mixture.  Add a bit of sweet relish, salt, and pepper to taste.  Stir and enjoy!  This is incredibly delicious!!

Serves: 4

Preparation time: about 10-15 minutes


I love this salad!  But instead of using veganaise, I use dijon mustard.  Its soooo good in a pita pocket!

Archived comment by: l cimino

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oktokrewl
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« Reply #1 on: April 21, 2008, 02:10:55 PM »

i made my own chicken tenders out of tofu a few days ago, so i used those.. 2 cups of whole chicken tenders equals less than 2 cups when they are chopped up.. it was prolly close to about 1 1/4 cups chopped.. i didnt have fresh grapes.. so i used dried grapes (also known as raisins  winktongue) about a handful of them.. i also didnt have almonds, so i used sunflower seeds.. i used fresh baby dill, cuz fresh is best  Thumbs Up and i like relish so i upped it to a tablespoon instead of teaspoon.. this stuff is SO good.. i am just now acquiring a love for celery and this just helped it form even more  Smitten

for lunch i made a bowl out of fresh lettuce leaves, put shredded cabbage on the bottom, lined the edge of the bowl with bell pepper strips and sliced tomatoes and cucumbers, put in the chicken salad, and then topped with green onions.. mmm, i took each lettuce leave and ate it as lettuce wraps.. great lunch! thanks! i have some left so i think im gunna go take other bite hehe
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random4180
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« Reply #2 on: August 05, 2008, 11:42:57 PM »

this has become a staple in my summer diet, when I don't feel like a hot meal- or cooking. I make it using trader joe's chik'n strips but otherwise the recipe is the same. very good in a wrap with some lettuce and tomato (I've used spinach and sundried tomato and basil wraps to great satisfaction Thumbs Up ) this week, I'm gonna give whole wheat pitas a try. great recipe!
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juliebrzez
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« Reply #3 on: December 14, 2008, 06:46:54 PM »

This recipe turned out amazing!!  I made lettuce wraps with it and all my non-vegan friends loved it! 
I changed the recipe up a bit because I didn't have all the ingredients.  I didn't have relish or dill in the apartment.  instead I added a little apple cider vinegar and mustard.  I also used sunflower seeds in addition to almonds.  Turned out great with the changes but I'm impatient to make it again the way the recipe is written.
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erinmonster5
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« Reply #4 on: April 30, 2009, 08:49:01 AM »

 Thumbs Up
Totally Yum!
However, I did change it a bit....seeing as how I hate grapes and celery and didn't have any dill or almonds....let me just tell ya what I did....
1 package Morningstar Chicken Strips
half onion
half green pepper
tons of relish
stone ground mustard
Veganaise
garlic powder
black pepper
chipotle seasoning
flax seed
Served on toasted bread with lettuce and tomato

Thank you so much for the amazing idea.....
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