Curry Chicken Salad
  • 1 12-ounce package Beyond Meat vegan chicken stripsor you can substitute 1-20 oz can jackfruit in brine, drained, rinsed, and roughly chopped
  • 2 stalks celerydiced
  • ½cup onionminced
  • ½cup yellow or red bell pepperdiced
  • ¾cup vegan mayonnaise
  • ½cup raisins
  • ½cup sliced green onion
  • 1tablespoon lemon juice
  • 2tablespoons mustard
  • 1tablespoon curry powder
  • 1teaspoon paprika
  • 1teaspoon salt
  • 1teaspoon black pepper
  • ½teaspoon garlic powder
  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.