Curried Chicken Salad—VEGAN!
This is an exact replica of your childhood staple—gone vegan! You're going to love my Curried Chicken Salad!
Prep Time20 mins
Total Time20 mins
Servings: 6 -8
- 3/4 c vegan mayo
- 1/4 c apricot jam
- 2 - 3 t curry powder stick with 2 if you are serving to kids—it can get a little spicy
- 1/2 t salt
- 1 box Beyond Meat Chik’n I like the grilled or lightly seasoned strips in the refrigerated section OR use your favorite veggie chicken, prepared (see notes in post above)
- 1 c grapes
- 2 stalks celery
- 3 scallions
- 1/2 c walnuts chopped
- big handful of parsley
Mix the mayo, jam, curry powder, salt and pepper together.
Chop the veggie chicken into small 1/2" cubes and add to a large bowl.
Slice grapes in half and add them to the bowl.
Dice celery and scallions and add to the bowl.
Toast the chopped walnuts in a small skillet until fragrant. Add to bowl.
Chop a big handful of parsley and add it to the bowl.
Pour the dressing over top of the ingredients and mix to coat well.
Serve with greens, crusty bread, or other light salads. Enjoy!