Vegan Chicken Salad
Enjoy this quick and easy tempeh salad for a plant-based twist on classic chicken salad.
Servings: 6
Ingredients
- 2 tablespoons lemon juice 30 ml
- 1 tablespoon whole grain mustard 15 g
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon poultry seasoning optional
- 2 tablespoons minced fresh tarragon leaves
- 1 lb tempeh, chopped into small cubes or crumbled 453 g
- ⅓ cup pecan or walnut pieces or slivered almonds (50 g)
- ½ cup chopped celery 50 g
- ⅓ cup dried cranberries 40 g
- ¼ cup finely chopped yellow white or red onion (25 g)
- ½ cup vegan mayonnaise or more to preference (115 g)
Instructions
- In a large bowl, whisk together the mayonnaise, lemon juice, mustard, salt, and pepper. Start with 1/2 cup of mayo then after you mix in the rest of the ingredients, you can add more if you like.
- Add in the remaining ingredients and mix to combine.
- Serve immediately as is or in a sandwich or wrap or refrigerate in an airtight container until ready to serve.
Notes
Store in the refrigerator in an airtight container for up to 5 days.
Chopped red grapes work as an alternative to, or in addition to, cranberries.
Nutrition
Serving: 1/6th of salad | Calories: 281kcal | Carbohydrates: 18g | Protein: 17g | Fat: 17g | Sodium: 235mg | Fiber: 8g