Wednesday, May 9, 2012

Hearty TVP Chicken Salad (gluten-free)

Chicken salad is classic simple summer dish that can be made with just about any ingredients in the pantry and that is just what I did. Below is a veganized version of the simple summer favorite the 'chicken salad sandwich' made with TVP instead of chicken and vegan may instead of the regular stuff...


Ingredients
2 cups dried TVP
1 cup hot water (to soak TVP)

1/2 to 3/4 cup Vegan Mayo
1 teaspoon dried dill
1 teaspoon lemon zest
1 Tablespoon lemon juice
1 Tablespoon spicy mustard (or dijon)
1 cup pecans, toasted and coarsely chopped (sliced almonds works too)
1/2 cup apples (i used gala) cut into small pieces
1 celery ribs, cut into small pieces
2 cups seedless red grapes, halved
salt & pepper to taste


Directions

Soak the TVP in the hot water for about 5 minutes.

In a separate bowl mix the mayo, zest, dill, and mustard together. Add in the re-hydrated TVP, and the pecans, apples, celery, and grapes, lightly toss together, add salt and pepper to taste. 

Allow TVP salad to rest in the refrigerator for about an hour so it can really absorb all the flavors.


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