Vegan Chicken Salad

🧂 Ingredients

• 10 to 12 ounces plant based chicken

  = 21/2 to 3 cups chopped
• 2 to 3 Tablespoons vegetable oil
• 1/4 cup vegetable broth

  or water
• salt

  to taste
• black pepper

  to taste
• 1 cup vegan mayo

  we use Hellmann's
• 1/2 teaspoon prepared yellow mustard
• 2 teaspoons lemon juice
• 1/2 cup diced red grapes

  = 20 grapes
• 1/2 cup diced celery

  = 1 to 2 stalks
• salt

  to taste
• freshly cracked pepper

  to taste

Instructions

• 1 In a skillet over medium heat, saute the plant based chicken with the vegetable
  oil and salt/pepper (as desired) for 2 to 3 minutes to begin browning. Add in
  the vegetable broth and continue to cook for an additional 5 minutes, stirring
  frequently, until lightly browned.
• 2 Remove from heat and set aside to cool. Meanwhile,
• 3 In a large bowl, whisk together the mayo, mustard, lemon juice, and salt and
  pepper (to taste).
• 4 Finely chop the cooled chicken, then add it to the bowl. Add in the diced grapes
  and celery. Stir to combine until everything is well coated.
• 5 Cover the chicken salad and set in the fridge to chill for at least 30 minutes
  (or overnight) before serving.
  
  Suggested servings: on croissants, wheat bread, crackers, or lettuce wraps.

Nutrition Info