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)
2
20 minutes
10 minutes
Asian
vegan, lunch, dinner, appetizer, salad, summer, original
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
Meatless Crumble Ingredients
- 1 cup (120 g) Original Plant Protein Mix
- ⅓ cup water
- 1 tablespoon oil for pan frying
Dressing Ingredients
- 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)
Salad Ingredients
- 2 stalks celery, diced
- 2 green onions, sliced
- ¼ cup cashews, chopped
- ¼ cup dried cranberries
- olive oil (optional)
Directions
Making Meatless Crumbles
- 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.
Assemble the Salad
- 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.