As Back To School week draws to a close, we can’t step away from the lunch boxes just yet without tackling a lunch time classic: the chicken salad sandwich. Some of our favorite recipes are those that take the old standards and make them vegetarian & vegan friendly. There’s nothing quite as delicious as cruelty-free ingredients! Mmmmm!
Kim from C’est La Vegan came up with this clever vegan twist on the time-honored chicken salad, and we’re thinking it looks so tasty, we might have to take an early lunch break! This sandwich will please both kids and adults, featuring savory faux-chicken (use marinated tofu if you don’t like fake meats), crunchy walnuts and sweet, juicy grapes. We’re hard pressed to think of a better way to turn a brown bag lunch into something infinitely more classy.
“Chicken” Salad Sandwich
8 oz. Morning Star Chik’n Strips, or other chicken substitute
1 – 2 Tablespoons Fresh tarragon, minced
1 Cup Toasted walnuts*, chopped
1 Cup Grapes (red, green or both), halved if large
1/2 Cup Earth Balance® MindfulMayo™
1/2 Teaspoon Sea salt
Butter or bibb lettuce
Prepare “chicken”, let pieces cool and then chop. Toss the “chicken” with the tarragon, walnuts, grapes and salt. Add a 1/4 cup Earth Balance® MindfulMayo™ and mix everything together. If you prefer less spread, add the additional 1/4 by tablespoon increments until it reaches your desired level of creaminess. Chill mixture and serve on toasted bread with lettuce.
*To toast walnuts, place on sheet pan in a 350 degree oven. Bake for 10 minutes or until fragrant, rotating tray and stirring halfway through baking time.
Kim notes: You could also use another chicken substitute like Gardein or seitan. If you’re a fan of celery, it would work really well here too. Dice the pieces to roughly same size as other ingredients and mix.
Thanks for sharing this tasty sammich with us Kim! For more of Kim’s fantastic recipes as well as info about her mail-order vegan bakeshop, check out: http://www.cestlavegan.com