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Homemade Chick'n Salad

6/26/2014

9 Comments

 

Homemade Chick'n Salad

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One of my favorite on-the-go summer lunches when I was growing up was a chicken salad sandwich piled high with lettuce and onion. My sister was more of a chicken nuggets kid, but I would've been satisfied with a can of shredded chicken and a jar of mayo any day. (Saying that out loud sounds a bit disgusting.) Since the summer heat's been hitting and we've been spending more time eating picnic-like meals outside, I've been craving a chicken-salad sandwich. Now, before we go any further, let it be said that I understand chicken salad is a totally regional dish. It's made differently everywhere you go; sometimes stuffed with raisins and walnuts, sometimes grapes and almonds, and sometimes with carrots, cucumbers & radishes. I made it simply, the classic way 10-year-old me would have enjoyed it- with some fresh onion and celery, the slight crunch of almonds, and a lot of lettuce on top. There's something about the dill and lemon juice flavors that really make this simple sandwich POP (and totally picnic-worthy). You're gonna love it. Let's eat!
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Ingredients:
3 cups vegan chick'n, cubed & chopped (we used Beyond Meat GF Chicken-Free Grilled Strips!)
3/4 cup celery stalks, diced
3/4 cup red onion, diced
1/3 cup almonds, chopped
3-4 tablespoons fresh, chopped parsley

1 cup vegan mayo
2 tablespoons lemon juice
2 teaspoons sea salt
1 teaspoon ground pepper
1 teaspoon dijon mustard
1/2 teaspoon dried dill (or 1 1/2 teaspoons fresh dill, chopped)
1/4 teaspoon cayenne pepper (optional)

Directions:
Chop chick'n and place into a a large mixing bowl. Toss in diced celery, onion, almonds, and parsley. Stir and set aside.
In a separate, smaller bowl whisk together mayo, lemon juice, salt, pepper, mustard, dill, & cayenne pepper. Pour dressing into the larger bowl and toss to coat ingredients evenly. Et voila, chick'n salad! Serve topped with a sprinkle  of parsley and a twist of ground black pepper on some crusty bread or a bed of greens. Saves well in the refrigerator for about a week. Makes 4-6 servings. Enjoy!
Print recipe
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9 Comments
Caleb
6/26/2014 03:11:53 am

Weirdest thing....I was just talking about making a veganized version of my grandmothers classic chicken salad and the idea in my head was very similar to this - the only difference is that I am going to wait to make it when I am back in Maine in a few weeks so I can put it in a grilled split-top hot dog bun (definitely regional to New England and just how like she used to make it for us!)

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Stacey
6/26/2014 06:20:00 am

Looks delicious. Still loving the curried chickpea sandwich from last year. AMAZING!

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How to Philosophize with Cake link
6/26/2014 07:15:11 am

Looks delish! I love homemade vegan salads like these, will have to try this variation sometime. :)

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Barb @ ThatWasVegan? link
6/26/2014 07:33:01 am

I was SUCH a chicken salad fan as a kid too! I'm very happy there are so many vegan versions out there now... and this one looks delicious!

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Di Dempsey
7/10/2014 04:38:40 am

I make a version of this..I include garlic, rosemary. I dont use Vegan Mayo ..I use Avocado in place of. It is Yummy!

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Celine
7/10/2014 07:38:16 pm

Hi, Is there any substitute for Vegan chick'n? I am from the Philippines ,not sure if i can find this at healthy options where I get all my vegan stuff.

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Marty
7/27/2014 04:43:00 am

This recipe is addictive.

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Alyssa Rose
2/7/2015 08:43:49 am

I made this tonight. It's delicious! Thanks for the recipe.

Reply
claire link
1/8/2016 09:54:38 am

made last night and OMG, delicious! will definitely be making this again! :)

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