This Faux Chicken Salad Is Mind-Blowing With A Side Of CRUNCH!
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Who needs a cruel chicken salad when you can have this amazing and delicious faux chicken salad that tastes way better and is certainly much healthier! It’s smothered in vegan mayo with a touch of mustard and gives you a kick of crunch with celery and walnuts. Oh yeah and a bit of sweetness with some added grapes! Oh. So. Yum. Join Tonia Carrier, A.K.A. Your Vegan Friend Tonia on this episode of #LunchBreakLIVE!
Tonia is a hairstylist and indie filmmaker from Michigan who has been doing vegan activism since 2018. She is grateful to represent the Midwest on the JaneUnchained News Network. And we love having her! Tonia has a YouTube channel called Your Vegan Friend Tonia that you should definitely check out. It is fresh and fun and filled with lots of delicious recipes, and other great videos about veganism and the vegan lifestyle. From recipes to interviews, and visits to animal sanctuaries, you can find it all on Tonia’s YouTube channel.
I am always impressed with Tonia’s skill in the kitchen. Not only is she an awesome Chef, but she has an incredible energy about her that just draws you in. Recently she made this awesome summery cake that was SOOOOO EASY to make and oh so damn delicious. You can see that episode and recipe HERE.
Let’s dive into the quick and easy lunch she made for us today, with a few different options included, so you can tailor the recipe to your own personal choices.
Some of the ingredients for the faux chicken salad.
The dressing ingredients for the faux chicken salad.
Tonia showing off her faux chicken salad!
Grape, Walnut, Faux Chicken, Celery Salad!
Ingredients
- Chop the following-
- 2 c. Vegan chicken
- 2 c. red grapes
- 2 c. celery
- 3/4 c. walnuts
- Add a little salt if you'd like.
- Stir in as much vegan mayo as you'd like!
- Here is the vegan mayo recipe I used:
- 1 package of firm tofu pressed water out
- 1.5 T dijon mustard
- 1 t. garlic powder
- 1/2 t salt
Instructions
- Put the salad on lettuce leaves or croissants or wrap it in a burrito!
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About the Author: Donna Dennison
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