Classic Chicken Salad

By Vegiegail

Recipes created by Allison Rivers Samson, Maven of Mmmm...
at www.AllisonsGourmet.com.

Ingredients

• Gluten-free Soy-free Vegan Chicken:
• Note this chicken is not designed to be used in every chicken
• recipe; it is specifically intended as an inclusion, as in
• vegan chicken salad. Makes 3 cups
• 1 3/4 cups cooked short-grain brown rice
• 1 1/4 cups cooked garbanzo beans, drained
• 2 tablespoons ground white chia seeds
• 1 teaspoon olive oil
• 1 teaspoon salt
• For Chicken Salad:
• 3 cups cubed vegan chicken (recipe above)
• 1/2 cup diced celery
• 2 tablespoons finely diced yellow onion
• 2 tablespoons dried tarragon
• 1/2 cup vegan mayonnaise (I like soy-free Vegenaise)
• 1/4 teaspoon Dijon mustard
• Mixed greens, for serving

Preparation

Step 1

For the chicken: Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
In a food processor, process all ingredients for 20 seconds to chop, but not purée.
Onto the parchment-lined baking sheet, spread this mixture into a large 1/2-inch thick patty.

Bake for 30 minutes. Cut into 1/2-inch cubes, separate, and bake for another 30 minutes. Flip cubes and bake for a final 30 minutes. Cool completely before using.

To make salad: In a large bowl, combine all ingredients together. Scoop and serve on a bed of mixed greens.