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Nutrition Facts
Serving Size 1 (204g) Recipe makes 2 servings
Calories 248
Calories from Fat 126		(50%)
Amount Per Serving		%DV
	Total Fat 14.1g	21%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 5.9g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 958mg		39%
Potassium 521mg		14%
Total Carbohydrate 18.0g		5%
	Dietary Fiber 1.5g	5%
	Sugars 4.5g
Protein 17.1g		34%
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Vegan Chicken Salad

Recipe #257317 | 30 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: spiphyvegan
Oct 6, 2007

This one is super yummy!! I absolutely don't miss chicken in this one! It comes from... oh.. one of my cook books--probably either La Dolce Vegan, How it all Vegan, or Garden of Vegan.

SERVES 2 -4 (change servings and units)

Ingredients

1 cup tempeh, cubed
1/2 cup vegan mayonnaise (I like to use Follow Your Heart Vegenaise Grapeseed oil flavor)
1 celery, finely chopped
1 medium pickle, finely chopped (I use bread and butter pickles)
1/2 of a medium onion, chopped
2 tablespoons parsley, minced
2 teaspoons mustard
2 teaspoons soy sauce (braggs aminos)
1 garlic clove, minced

Directions

1
Steam tempeh for 15 minutes.
2
Remove from heat and set aside to cool.
3
Toss together all ingredients.
4
Add 1-2 teaspoons of curry powder to spice it up a little.
5
And of course, refrigerate.

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Featured Reviews for This Recipe

From: 959758

On Sep 18, 2008

YUM!!!!! Oh my gosh, best vegan chicken salad I've ever had. I added in some red grapes and toasted almonds as well as some paprika and garlic powder. I am patiently awaiting lunchtime now. It took all I had to not eat it for breakfast!! Thank you for this amazing recipe! I'm going to take it to Thanksgiving this year for sure. <3

1 person found this review helpful

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From: Chef Joey Z.

On Oct 10, 2007

I love the health benefits of tempeh and this is a perfect way to use. The flavors were wonderful. I used dill pickle instead of the sweet kind and I put this on a sprouted whole wheat bun with avocado and organic lettuce. I will make this again. Thanks for a healthy and wonderful recipe.

1 person found this review helpful

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From: Bealicious

On Jan 8, 2008

This recipe is from How is all Vegan and it's one of my favorites! I've made it many times and it never fails to please.

2 people found this review helpful

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From: LoveToCook&Eat

On Aug 3, 2009

This dish is SOOO tasty! I always double the recipe because it disappears too fast! I do not use the pickle, however I ALWAYS add an 1/8 teaspoon of HOT Curry Powder. But you can add ANY spicy addition like 1/2 finely MINCED Jalapeno pepper. WOW!

1 person found this review helpful

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