Vegan NOT Chicken Salad

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 10

Servings:

Calories: 238kcal

Get ready to tantalize your taste buds with this sensational NOT Chicken Salad! In this twist on a classic favorite, we're replacing chicken with soy curls, creating a salad that is not only delicious but also healthy and cruelty-free. With a medley of fresh vegetables, a creamy and tangy dressing, and the perfect blend of seasonings, this salad is a protein-packed and scrumptious dish that will leave you wanting more. Say goodbye to traditional chicken salad and say hello to a healthier, plant-based alternative that doesn't compromise on taste.

Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership

Equipment

Ingredients

1 ½ cups Butler soy curls
2 cups vegetable broth low sodium

Dressing

½ cup sunflower seeds
1 tbsp lemon juice
1 tbsp white wine vinegar or more if you want a tangier salad
1 tsp dijon mustard
1 tsp white miso paste
1 deglet date
½ tsp onion powder
¼ cup water

Other ingredients

1 carrot grated
1 stalk celery diced
2 tsp capers or diced dill pickles

Instructions

Place the Butler Soy Curls and vegetable broth into a saucepan and bring to a boil. Reduce heat to simmer and cook for 10 minutes.
Drain the Butler Soy Curls and lightly press out remaining broth.
Add the dressing ingredients to a blender and blend until smooth.
Lightly chop the soy curls on a cutting board.
Add the soy curls, dressing and other ingredients to a mixing bowl and stir well.
Keep in an airtight container in the fridge.

Scan To Watch The Video!

Nutrition