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This mock chicken salad recipe is great to keep around for a quick, filling and nutritious lunch or even a weeknight dinner. Try it stuffed in a pita, on toast, in a lettuce wrap, or over a bed of greens!

Mock Chicken Salad

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Serves

8 servings

Ingredients

  • 16 oz (2 packages) tempeh, diced into small cubes
  • 1 crisp apple, diced (Fuji or Granny Smith work well)
  • ½ cup dried fruit (I used goji berries, but raisins, cranberries, or chopped dateswould also work)
  • ¼ cup coarsely chopped walnuts or pecans
  • 2 t curry powder
  • ½ t salt
  • ½ t ground black pepper
  • 1 ¼ cup vegan mayonnaise (I used Veganaise)

Preparation

  1. Steam tempeh for 10 minutes in a steamer basket placed over a pot filled with 2 to 3 inches of water.
  2. Set aside and allow to cool completely.
  3. Combine mayonnaise, curry powder, salt, and black pepper in a largebowl.
  4. Stir in tempeh, apple, dried fruit, and nuts.
  5. Cover and refrigerate until ready to serve. You may want to add a bit more mayonnaise to moisten before serving

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About The Author

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Jennifer Valentine

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Jennifer is on the Editorial Team at One Green Planet. She earned her Masters Degree in City and Regional Planning from UNC Chapel Hill before moving to Boulder, Colorado in 2006. During the first part of her career, Jennifer worked as a pedestrian and bicycle planner and project manager. As a long-time vegan and competitive distance runner, Jennifer strives to provide a positive example of healthy and sustainable living.

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