Month: January 2018

Vegan Chicken Salad

1 pkg. (8 0z) Tofurkey Slow Roasted Chicken, broken up small
1 C. vegan mayo – I used Hellmann’s
1 C. celery, finely diced
1/2 C. pecans, chopped small
2 Tbsp. apple cider vinegar
1 tsp. celery seed
1 tsp. sugar
1 tsp. poppy seeds
1 tsp dehydrated red onion

Measure dry spices into a medium size bowl. Add mayo, vinegar, and celery. Stir. Add “Chicken” and mix well. Serve however you like.

I used dehydrated onion, because it’s easier to have on hand, and I only ever want a small amount. Celery, however, is my top priority – you’ll notice, there’s a lot in here! I also love cider vinegar and celery seed, so those two flavors were a must for me. Obviously, you could do a non-vegan version. Recipes are for experimenting, so have fun!

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