Chicken Waldorf Salad, Tarragon Mayo

Tastes like chicken – but it’s not.  This classic “Chicken” Waldorf Salad gets a plant-based makeover using Soy Curls, which are made with 100 percent whole, non-GMO soybeans.

Mayo Ingredients

• 1 c. raw cashews soaked in water overnight and drained
• ½ c. + 2 T. water
• ½ t. salt
• 2 t. apple cider vinegar
• 2 t. KetoseSweet brand liquid sweetener
• 1 garlic clove, minced
• 3 T. chopped fresh tarragon

Mayo Instructions

Mix all ingredients except tarragon into high speed blender.  Blend on high until smooth and creamy.  Mix in tarragon by hand.

Soak the soy curls in water for 10 minutes, then drain and squeeze out excess water.

Salad Ingredients

• 2 c. Butler Foods brand soy curls (soak in water for ten minutes, drain, squeeze out excess moisture, then measure two cups – you will have some left over because the water will cause them to increase in size)
• ¾ c. chopped celery
• 1 medium Granny smith apple, diced small
• ¼ c. chopped walnuts
• Pinch of garlic powder
• Salt and fresh ground pepper to taste.
• 1 head of frisee (a variation of endive)

Salad Instructions

1. Chop the soy curls into a small dice and heat in non-stick skilled with salt, pepper and garlic powder until they start to brown and are heated throughout. Remove from heat.
2. Add soy curls in a mixing bowl with the celery, apple, walnuts and about 1 c. of the mayo. Mix thoroughly. Add additional salt and pepper to taste.
3. Serve on a bed of frisee. Makes 3-4 servings

Made with Butler Foods Soy Curls, this “Chicken” Waldorf salad tastes like chicken, but uses pure plant-based protein instead.

For more recipes from Sandra Sellani, get The 40-Year-Old Vegan Cookbook or visit www.40YOV.com