Soy Curl Chicken Salad
Pile this Vegan Chicken Salad onto a sandwich or stuff it into a wrap or a pita. If you’re in the mode for something bread-free, serve it on a pile of greens for a salad.
Ingredients
- 4 ounces Soy Curls (about half a package)
- 1 tablespoon No Chicken Better Than Bouillon (or 1 Not-Chick’n vegan bouillon cube)
- 2 stalks celery chopped
- 1 scallion chopped
- 1 cup seedless red grapes sliced in half
- ¼ cup slivered almonds
- ¼ cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Re-constitute the soy curls by placing them in a bowl and pouring 2 cups of hot water over them. Let them sit for about 15 minutes. Once they’ve softened, drain them and squeeze as much of the excess water out of them as possible.
- Place a large pan on the stovetop over medium-high heat. Add the No Chicken Better Than Bouillon and Soy Curls to the pan and toss to coat. (If you’re using a bouillion cube, break it apart and mash it with a wooden spoon or spatula. You may need to add a little oil or water to the pan to soften it.)
- Cook the Soy Curls, stirring frequently, for about 10 minutes, or until the begin to brown.
- Remove from heat and allow to cool.
- Place the cooled Soy Curls in a bowl and add the rest of the ingredients.
- Mix everything together until well incorporated.
- Serve on a sandwich with lettuce and tomato or on top of a bed of greens for a salad.