Curry Chicken Salad
Ingredients
- 1 12- ounce package Beyond Meat vegan chicken strips or you can substitute 1-20 oz can jackfruit in brine, drained, rinsed, and roughly chopped
- 2 stalks celery diced
- ½ cup onion minced
- ½ cup yellow or red bell pepper diced
- ¾ cup vegan mayonnaise
- ½ cup raisins
- ½ cup sliced green onion
- 1 tablespoon lemon juice
- 2 tablespoons mustard
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Chop up the vegan chicken strips into small cubes and dry saute in a large skillet for about 5 minutes over medium heat. Add 1-2 teaspoons of oil to prevent sticking, if needed. Season with all the dry spices and cook until golden brown and a bit crispy. Remove from heat and allow to cool completely.
- In a medium bowl, mix chicken strips well with the remaining ingredients. Adjust seasoning to taste. Serve in a sandwich over a green salad, or with crackers and cucumber slices.
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