Chicken-less Salad

By á-4939

Ingredients

• 1 package Chickenless strips
• 1 1/2 cups celery, chopped thinly
• 2 tsp black pepper
• 1 tsp salt
• 1 Tbsp paprika
• 1 small orange, diced
• 1/2 cup cabbage, shredded
• 2 Tbsp Tarragon, chopped
• 4 Tbsp Vegenaise, heaping
• 1 Tbsp olive oil
• 1 lemon, juiced or 2 Tbsp apple cider vinegar
• 1 tsp lemon zest
• 1/4 cup flat parsley, chopped
• 3-4 Tbsp sunflower seeds, roasted/salted
• 2 scallions, chopped thinly
• optional: 3 Tbsp Arrowroot powder (natural thickener)
• optional: 1 tsp cayenne

Preparation

Step 1

1. Saute, grill, bake or microwave chicken-less strips Chop into small cubes. Place into medium sized bowl-set in fridge to cool while you prep the other ingredients.

2. Clean and chop celery.

4. Shred and chop cabbage. Dice and de-seed orange. Zest and squeeze lemon.

5. Add to a medium glass bowl:
Protein: chickenless cubes

6. Add olive oil. Stir oil into cubes.

7. Add celery, orange, lemon juice, lemon zest, salt, pepper, paprika, cabbage, parsley, sunflower seeds, parsley and scallions. Mix well. Fold in veganaise and tarragon.

8. Add optional arrowroot powder gradually and fold into salad. Add optional cayenne and more black pepper to top of salad.

9. Press salad firmly into bowl, cover and place in the fridge for a half hour to chill. Chill overnight if you have time.

10. Serve! Add to sandwiches, pitas or eat with hearty grain crackers. Picnic perfect!

tip: use on crusty and toasted grain bread to avoid a soggy sandwich.