Vegan Chicken Salad

Enjoy this vegan chicken salad on a sandwich with greens and sliced green apples, or serve it on a bed of greens. You'll love the creamy, sweet flavor!

Course Salad

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 232kcal

Author Marly McMillen

Ingredients

8 oz tempeh
½ Granny Smith apple , diced
1 carrots , diced
1 stalk celery , finely chopped
¼ cup green onions , diced
2 tablespoons cranberry raisins
¼ cup walnuts chopped
⅓ cup dairy-free mayo
1 tablespoon white vinegar
2 tablespoons berry preserves (Strawberry, plums, raspberries)
Salt & pepper to taste

Cups - Metric

Instructions

Remove tempeh from the package. Cut into cubes. Steam tempeh in a covered steamer basket for about 15 to 20 minutes, or until tender.
Meanwhile, in a medium bowl add apples, celery, carrots, onions, dried cranberries, and walnuts and mix well.
Once the tempeh is done steaming, carefully remove the steaming basket from the pan, drain any excess liquid, and dump hot tempeh cubes into the bowl with the apple mixture. The hot tempeh will help soften these ingredients. Set aside.
In a separate bowl, combine mayo, vinegar, and preserves.
Add mayo mixture to cooled tempeh and season with salt and pepper.

Nutrition