This is my favorite way to make chick’n salad. It’s great in a pita or just on it’s own. I used Gardein Chick’n Scallopini, but feel free to use whatever your favorite brand is. For anyone who loved chicken salad before adopting a vegan lifestyle, this is pretty close to what you used to love. It lasts for a couple of days in the fridge and also can be adapted with whatever veggies you have on hand. Consider adding a touch of curry powder to a curry chick’n salad. You can also leave out the grapes and add celery, carrots, and buffalo sauce for a Buffalo Chick’n salad.
1 pkg Gardein Chick’n Scallopini – cooked, cooled and diced (made about 2 cups)
1 small apple – diced
1 cup red grapes – quartered
1/4 cup chopped pecans
2 tablespoons vegan mayonnaise
1/2 teaspoon dijon mustard
Put everything into a medium bowl and mix well.
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