MMMM.....Vegan Chicken Salad!

Will go well with sourdough bread from the French Bread Baker at Farmer's Market and some iceberg lettuce. We love the iceberg! Love the sound and crispness when we eat it. Love it as a salad alternative, "wedge of lettuce with an anchovy and great bleu cheese dressing".
Oh, hell yes! Great supporter of iceberg lettuce.

Chicken Salad

Ingredients (use vegan versions):

    1 veggie or chicken-not bullion cube
    8 ounces Butler soy curls  
    1-2 tablespoons olive oil
    4 tablespoons vegan mayonnaise
    2 tablespoons mustard
    1 tablespoon balsamic vinegar
    1 teaspoon black pepper
    2 teaspoons dill
    2 teaspoons tarragon
    2 tablespoons lime juice
    salt, to taste
    2 celery stalks, diced
    2 green onions, chopped
    1 tablespoon shredded carrot

Directions:

1. Dissolve bullion cube in 2 cups hot water, almost to boiling point. Soak soy curls for at least 30 minutes. Drain soy curls, then use towels to press moisture out of them. The dryer the better.

2. Saute the curls olive oil for a total of 10 minutes, flipping over every 3 minutes or so. This will give the curls a caramelized appearance. Make sure you are pressing the curls down as well as you are cooking them.

3. Combine all ingredients and place in refrigerator at least 1 hour, I put in in overnight.

You can eat it plain, but I've been eating it on some bread as a sandwich.

Source of recipe: Inspired by a recipe from Butler soy curls given to me at Portland's VegFest.

Makes: 4 servings, Preparation time: 30 minutes, Cooking time: 15 minutes


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