Chik’n Salad
Many of us remember the classic chicken salad that was a favorite sandwich filling. This is a perfect replacement featuring soy curls, vegan mayo, veggies and herbs.
Prep time: 20 minutes
Cook time: 0 minutes
Serves: 4
Ingredients
- 1 Mayo Starter Pack
- 4 ounces Butler Soy Curls, about half a package (or 2 cups garbanzo beans, roughly smashed)
- 7 ounces extra firm tofu, half of a standard 14-oz cake, drained
- ½-1 tablespoon of water, depending on the texture you desire
- 2 tablespoons fresh chopped dill
- 2 teaspoons Dijon mustard
- Salt & pepper to taste
- 2 celery stalks, small diced
- 3 green onions, sliced
- ¼ cup chopped dill pickles (or dill pickle relish)
- 1 cup red or green grapes, chopped
Directions
- Put the Soy Curls in a bowl and cover with warm water. Soak for 10 minutes or until fully rehydrated.
- Combine the Mayo Starter Pack, tofu, and water in a high-speed blender and mix until smooth and creamy. Set aside.
- After the soy curls are fully rehydrated, drain and squeeze out the excess water. Pulse the soy curls in a food processor until a finely chopped texture is achieved.
- Place the processed soy curls into a medium size mixing bowl and begin adding the mayo and your choice of optional add-ins. Mix until the ingredients are well combined.
- Serve immediately as a sandwich, wrap, or salad.
- Store in an airtight container in the refrigerator for up to 5 days.
Hints
- When storing dry soy curls, store them in the refrigerator or freezer to keep them fresh. Soy Curls are an all-natural product that do not contain any preservatives or additives. They also contain natural fats and will go rancid when stored in your pantry for long periods of time.
- You can substitute smashed chickpeas for the soy curls, but the soy curls will better replicate classic chicken salad.
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