Vegan Curry Chicken Salad

Jessica CarterDinner, Lunch, RecipesLeave a Comment


Curry Chicken Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
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Servings
4
Servings
4
Curry Chicken Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
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
Servings:
Units:
Instructions
  1. 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.
  2. 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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Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 BaltimoreLet’s Talk Live, and Good Morning Washington.

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