Vegan Chicken Salad

This recipe, which game from a Better Homes & Gardens magazine a long time ago, is a great make-ahead meal for lunches. It doesn’t call for any mayo so it can usually be made on the fly. You can use white wine vinegar in this recipe and it’ll turn out great, but I highly recommend going the extra mile and getting some white balsamic vinegar. It adds a level of flavor that I don’t taste when just using white wine vinegar.

Vegan Chicken Salad

  • 1-2 lbs. chicken substitute (I’ve been using seitan recently, but this also works really well with the “chicken” strips made by Morningstar Farm Meal Starters)
  • 4 medium carrots, shredded
  • 6 scallions, thinly diced on the diagonal
  • 1 Tbsp. fresh or dried tarragon
  • salt and pepper
  • 2 tsp. Dijon mustard
  • 3 Tbsp. white wine or white balsamic vinegar
  • 1/2 c. extra virgin olive oil

Brown “chicken” in a little bit of oil on medium high heat. If using Morningstar chicken strips, shred strips with your fingers. If using seitan, cut into small chunks. In a large bowl, combine the “chicken,” carrots, scallions, tarragon, 1/2 tsp. salt and 1/4 tsp. pepper. In a small bowl, whisk together the mustard, vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper. Slowly add the olive oil in a steady stream, whisking constantly until emulsified. Serve on bread as a sandwich or in lettuce cups (BH&G suggests radicchio cups or Bibb lettuce leaves).

My lunch – chicken salad with lettuce from the garden, radish “chips,” and water (Go Pirates!).

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