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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Committed to making plant-based eating more accessible for everyone, Jessica Carter develops simple and delicious vegan recipes and coordinates collaborations with vegan brands to help people make more sustainable and compassionate buying choices. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington. She completed the Plant-Based Nutrition Certificate Program in March 2019.