Vegan Asian Chicken Salad
2 tablespoons olive oil
2 large cloves garlic, minced, divided
1 (8 ounce) package meatless chicken strips
5 tablespoons soy sauce, divided
2 teaspoons sesame oil, divided
1/2 teaspoon curry powder
1 teaspoon lime juice, divided
1 cup vegan mayonnaise (more or less depending on your prefrence)
1 handful fresh cilantro, chopped
1 apple, cubed
1/2 cup red onion, diced
1. Heat olive oil and 1 clove garlic in a skillet over medium heat. Add vegan chicken strips, 3 tablespoons soy sauce, 1 teaspoon sesame oil, curry powder and 1/2 teaspoon lime juice.
2. Cook together for about 5 minutes, or until the "chicken strips" are heated through. In a medium bowl, combine the cooked vegan strip mixture, remaining soy sauce, sesame oil, garlic, lime juice, vegan mayonnaise, apple, onion, and cilantro.
3. Stir well to combine all ingredients. Chill for about 10 minutes. Serve on whole wheat toast for a delicious sandwich.
SO HOW'D IT GO?
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