Homemade Chick'n Salad
3 cups vegan chick'n, cubed & chopped (we used Beyond Meat GF Chicken-Free Grilled Strips!)
3/4 cup celery stalks, diced
3/4 cup red onion, diced
1/3 cup almonds, chopped
3-4 tablespoons fresh, chopped parsley
1 cup vegan mayo
2 tablespoons lemon juice
2 teaspoons sea salt
1 teaspoon ground pepper
1 teaspoon dijon mustard
1/2 teaspoon dried dill (or 1 1/2 teaspoons fresh dill, chopped)
1/4 teaspoon cayenne pepper (optional)
Chop chick'n and place into a a large mixing bowl. Toss in diced celery, onion, almonds, and parsley. Stir and set aside.
In a separate, smaller bowl whisk together mayo, lemon juice, salt, pepper, mustard, dill, & cayenne pepper. Pour dressing into the larger bowl and toss to coat ingredients evenly. Et voila, chick'n salad! Serve topped with a sprinkle of parsley and a twist of ground black pepper on some crusty bread or a bed of greens. Saves well in the refrigerator for about a week. Makes 4-6 servings. Enjoy!