Creamy Vegan Chik’n Salad with Fresh Dill

We always make creamy meat-free salads, involving tempeh or tofu.

vegan chicken salad

It is one of our favorite salad dishes: it’s easy, creamy and comfort food, and a great filling for sandwiches, burritos, and on top of salads. This time, we made a Vegan Chik’n Salad with Fresh Dill using Beyond Meat Chicken-Free Strips, which is also easy to make in less than 30 minutes.

We preferred the Lightly Seasoned or Southwestern chicken-free strips for the recipe.

Ingredients

  • 8-ounce (2/3 of the package) Beyond Meat Lightly Seasoned or Southwestern, shredded and pulled apart
  • 1 medium carrot, julienned, in half
  • 1 teaspoon Old Bay Seasoning
  • 2 celery ribs, diced in small pieces
  • 1 pickle diced
  • ¼ red onion, finely minced
  • ½ cup vegan mayo Follow Your Heart Original Dairy Free Vegenaise
  • ½ tablespoon yellow mustard
  • 2 teaspoons nutritional yeast
  • ⅛ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • two dill sprigs or heads and extra for garnish
  • 1½ tablespoons chives diced (optional)

Preparation

Prepare your Beyond Meat chicken-free strips and pull them apart, layer by layer. Mix all the ingredients in a large bowl. Add the chicken-free strips to the mixture. Combine. Leave it in the fridge for 2-3 hours prior serving.

Notes

This serving is great for a couple (makes about 4-6 standard sandwiches), including on dark rye or pumpernickel bread.

For another 145 delicious vegan recipes that are also scientifically designed to support your health by boosting your immune strength and providing you with a well-rounded nutrient-dense vegan diet, Download The Complete Vegan Recipe Solution.

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx