Free the Chickens Salad

By Vegiegail

Note: this recipe was created specifically for use in vegan
chicken salad and may not perform in other applications.

Ingredients

• Gluten-free Soy-free Vegan Chicken:
• 1 1/2 cups cooked and cooled short-grain brown rice
• 1 1/2 cups cooked and cooled garbanzo beans, well drained
• 1 tablespoon yellow onion, minced
• 3/4 teaspoon salt
• 1/2 teaspoon minced garlic
• Classic Chicken Salad
• 3 cups cubed vegan chicken (recipe above)
• 2/3 cup diced celery
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon or dill or 2 Tablespoons dried tarragon (the latter is my choice!)
• 1/2 cup vegan mayonnaise
• 1/2 teaspoon Dijon mustard
• Freshly ground black pepper
• Mixed greens, for serving

Details

Servings 3

Preparation

Step 1

For chicken:

Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
In a food processor, puree all ingredients until smooth. It will look like hummus.
Onto the parchment-lined baking sheet, spread this mixture into four rectangles that are 1/4-inch thick.
Bake for 30 minutes. Flip and bake 30 minutes longer. Remove from oven. Let cool and then freeze for 15 minutes. Cut each rectangle into 1/4-inch cubes, separate, and bake for 20 minutes. Flip cubes and bake for a final 20 minutes. Cool completely before using.

For the salad:


In a large bowl, combine all ingredients together. Within 30-45 minutes, scoop and serve on a bed of mixed greens.
This salad does not "keep" once the mayo is mixed in, as the mayo soaks into the vegan chicken and softens it too much after 60 minutes of sitting. If you'd like to serve at a later time, separately store combined vegan chicken, celery, fresh herbs, and black pepper. Then mix mayo and dijon to keep on its own. Within 15-30 minutes of serving, fold everything together.