Dairy-Free
Low-Fat Low-Carb Low-Sugar
Lunch
Vegan + Vegetarian
Classic Un-Chicken Salad
Prep: 7 mins
Cook: 15 mins
Cook: 15 mins
Servings: 6
Love chicken salad – but don’t eat meat? We’ve got you covered! This is our delicious plant-based twist on an American classic!
Ingredients
- 3¼ cups vegetarian chicken, sautéed + cubed
- ¼ cup celery, chopped
- 1 tablespoon lemon juice
- ½ teaspoon onion powder
- ½ tsp sea salt
- 3 tablespoons Veganaise (vegan mayonnaise)
*Use organic whenever possible
Nutritional Info
| Nutrition Info | PerServing | Daily% |
|---|---|---|
| Calories | 189 | 9% |
| Fat (g) | 14 | 21% |
| Saturated Fat (g) | 3 | 17% |
| Carbohydrates (g) | 1 | 0% |
| Protein (g) | 15 | 29% |
| Sugars (g) | 0 | 0% |
| Fiber (g) | 0 | 1% |
Preparation
- Cut the vegetarian chicken (we like Quorn and Beyond Meat) into cubes and sauté in a lightly oiled skillet until golden colored. Then set aside.
- In large bowl, combine rest of ingredients, add chilled veggie chicken and mix well.
Tip
Add curry and cut grapes for a delicious spicy + sweet bite.
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