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Amazing Vegan Chicken Salad

What you need: 

2 tablespoons vegetable oil
2 cups vegan chicken tenders
1/4 cup slivered almonds
4 heaping tablespoons vegan mayonnaise, divided (I use Vegenaise)
1/4 cup diced celery
1/4 small onion, diced
5 to 10 grapes, thinly sliced
pinch baby dill
1 teaspoon sweet relish
salt, to taste
pepper, to taste

What you do: 

1. Heat oil in a pan over medium-high heat. Add vegan chicken tenders; cook 10 minutes, or until they are browned to golden. Cool slightly, then cut into bite-sized pieces.
2. Toast the slivered almonds in a 350 degrees F oven for 5 to 7 minutes, stirring frequently until golden. Cool slightly.
3. In a bowl, combine chicken bites, 2 heaping tablespoons of mayonnaise, celery, onion, grapes, and dill; mix well.
4. Add the remaining 2 heaping tablespoons of mayonnaise and almonds to the mixture. Add a bit of sweet relish, salt, and pepper to taste. Stir and enjoy! This is incredibly delicious!!

Preparation Time: 
about 10 to 15 minutes
Cooking Time: 
Recipe Category: 


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THis recipe is AMAZING!!! We have been having it once a week since I found it. I have tried several different fake meat salads, but this one is extraordinary! I add lots of mustard, TONS of tomatoes and cucumbers. Yum, I could eat this every day.


Totally Yum!
However, I did change it a bit....seeing as how I hate grapes and celery and didn't have any dill or almonds....let me just tell ya what I did....
1 package Morningstar Chicken Strips
half onion
half green pepper
tons of relish
stone ground mustard
garlic powder
black pepper
chipotle seasoning
flax seed
Served on toasted bread with lettuce and tomato

Thank you so much for the amazing idea.....


This recipe turned out amazing!!  I made lettuce wraps with it and all my non-vegan friends loved it! 
I changed the recipe up a bit because I didn't have all the ingredients.  I didn't have relish or dill in the apartment.  instead I added a little apple cider vinegar and mustard.  I also used sunflower seeds in addition to almonds.  Turned out great with the changes but I'm impatient to make it again the way the recipe is written.


this has become a staple in my summer diet, when I don't feel like a hot meal- or cooking. I make it using trader joe's chik'n strips but otherwise the recipe is the same. very good in a wrap with some lettuce and tomato (I've used spinach and sundried tomato and basil wraps to great satisfaction ;)b ) this week, I'm gonna give whole wheat pitas a try. great recipe!


i made my own chicken tenders out of tofu a few days ago, so i used those.. 2 cups of whole chicken tenders equals less than 2 cups when they are chopped up.. it was prolly close to about 1 1/4 cups chopped.. i didnt have fresh grapes.. so i used dried grapes (also known as raisins  :winktongue:) about a handful of them.. i also didnt have almonds, so i used sunflower seeds.. i used fresh baby dill, cuz fresh is best  ;)b and i like relish so i upped it to a tablespoon instead of teaspoon.. this stuff is SO good.. i am just now acquiring a love for celery and this just helped it form even more  :)>>>

for lunch i made a bowl out of fresh lettuce leaves, put shredded cabbage on the bottom, lined the edge of the bowl with bell pepper strips and sliced tomatoes and cucumbers, put in the chicken salad, and then topped with green onions.. mmm, i took each lettuce leave and ate it as lettuce wraps.. great lunch! thanks! i have some left so i think im gunna go take other bite hehe

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