Vegan CHICK'N SALAD That Doesn't Suck! 3 Ways!
Recipes in this Video
Classic Chick'n Salad is a staple of American cuisine, often served at picnics, potlucks, and lunch gatherings. This dish combines tender chicken with a creamy dressing and crunchy vegetables, making it a versatile option for sandwiches or salads. Its simplicity and adaptability have led to numerous variations, including additions like fruits or different nuts, reflecting regional tastes across the country.
Ingredients
- ●cooked chicken
- ●mayonnaise
- ●celery
- ●red onion
- ●grapes
- ●almonds
- ●lemon juice
- ●salt
- ●black pepper
- ●dijon mustard
- ●parsley
Instructions
- 1Shred cooked chicken into a large mixing bowl.
- 2Chop celery and red onion, then add to the bowl with chicken.
- 3Halve grapes and add them to the mixture.
- 4Chop almonds and stir them in for crunch.
- 5In a small bowl, combine mayonnaise, lemon juice, dijon mustard, salt, and black pepper.
- 6Mix the dressing until smooth and well combined.
- 7Pour the dressing over the chicken mixture.
- 8Toss everything together until evenly coated.
- 9Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- 10Serve on a bed of lettuce or in a sandwich.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
almonds
Healthier: sunflower seeds
Cheaper: pumpkin seeds
Sunflower seeds are less expensive and nut-free.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups cooked chickpeas, mashed
- ●1/2 cup vegan mayonnaise
- ●1/4 cup diced celery
- ●1/4 cup diced red onion
- ●1/4 cup raisins
- ●1/4 cup chopped walnuts
- ●2 tbsp curry powder
- ●1 tbsp lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
Instructions
- 1In a large bowl, combine the mashed chickpeas and vegan mayonnaise until well mixed.
- 2Add the diced celery, red onion, raisins, and chopped walnuts to the bowl.
- 3Sprinkle in the curry powder, lemon juice, salt, black pepper, and garlic powder.
- 4Mix all the ingredients together until evenly combined.
- 5Taste and adjust seasoning if necessary, adding more salt or curry powder as desired.
- 6Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- 7Serve chilled on a bed of greens or as a sandwich filling.
Equipment
Ingredients
- ●1 cup cooked chickpeas, drained and rinsed
- ●2 cups mixed salad greens
- ●1/2 cup cherry tomatoes, halved
- ●1/2 cucumber, sliced
- ●1/4 red onion, thinly sliced
- ●1/4 cup gochujang
- ●2 tbsp rice vinegar
- ●1 tbsp sesame oil
- ●1 tbsp honey or maple syrup
- ●1/2 tsp garlic powder
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, combine the cooked chickpeas, mixed salad greens, cherry tomatoes, cucumber, and red onion.
- 2In a separate small bowl, whisk together the gochujang, rice vinegar, sesame oil, honey (or maple syrup), garlic powder, salt, and pepper until smooth.
- 3Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- 4Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 5Serve immediately, or chill in the refrigerator for 15-30 minutes for flavors to meld.
Equipment
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