Vegan Curry (Not) Chicken Salad (Original)
Oliver PauWhen the weather is hot or if you just need something on hand for a quick meal, try this vegan curry (not) chicken salad. This salad offers a nice balance of savory, sweet, and a little spicy. The addition of celery, cashews and dried cranberries add extra flavor and texture to the dish.
This recipe can be used as a starting point. Don't like curry? Leave it out and make a more traditional (not) chicken salad. Or use different seasonings and salad ingredients to make it your way. It's up to you.
The salad can be made ahead of time for a quick meal. Add it to sandwiches, wraps and salads, or serve it on crackers for a nice vegan appetizer. For our pita wrap (pictured), I added spinach, pickled vegetables and fried onions.
Vegan Curry (Not) Chicken Salad (Original)
Oliver Pau
2
20 minutes
10 minutes
Asian
vegan, lunch, dinner, appetizer, salad, summer, original
When the weather is hot or if you just need something on hand for a quick meal, try this vegan curry (not) chicken salad. This salad offers a nice balance of savory, sweet, and a little spicy. The addition of celery, cashews and dried cranberries add extra flavor and texture to the dish.
The salad can be made ahead of time for a quick meal. Add it to sandwiches, wraps and salads, or serve it on crackers for a nice vegan appetizer.
Ingredients
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1 cup (120 g) Original Plant Protein Mix
⅓ cup water
1 tablespoon oil for pan frying
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¼ cup vegan mayo
1½ tablespoon fresh lime juice (from ½ small lime)
1 to 1½ teaspoons curry powder
1 teaspoon peach preserves
½ teaspoon salt (or to taste)
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2 stalks celery, diced
2 green onions, sliced
¼ cup cashews, chopped
¼ cup dried cranberries
olive oil (optional)
Directions
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Put Original Plant Protein Mix into a bowl. Gradually add water into the bowl while stirring frequently with a fork. Stop adding water when the mixture is just moist. If the mix is too dry, add one teaspoon of water at a time and continue stirring until the dry mix is no longer visible. Let mixture rest while you heat up the pan.
Heat a wide pan over medium heat. Add oil to cover the bottom of the pan. Break mixture into crumbles and add it to the pan in a single layer. Fry for about 5-6 minutes, stirring regularly, until crispy. Remove crumbles from pan and let cool.
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To make the dressing, add the vegan mayo, lime juice, curry powder, peach preserves and salt to a large bowl. Whisk until ingredients are well blended.
To the dressing, add the crumbles, celery, green onions and dried cranberries. Toss well to combine, then taste and adjust seasoning. If the salad looks too dry, add a little more vegan mayo (or olive oil) to achieve desired moisture level.
Cover the salad and chill in refrigerator until ready to serve. Stir in cashews before serving to keep them crunchy.