Vegetarian Chicken Salad Recipe

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Vegetarian Chicken Salad

Brett Patterson


Serve on a summer day with some crusty whole grain bread, cool mixed greens and tomato slices!

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★★★★★ 1 vote


12 oz
tempeh, whole grain
2-3 sprig(s)
green onions. minced
1 sprig(s)
celery, chopped
1 Tbsp
parsley, fresh, minced
large dill pickle, minced
red bell pepper, minced
1 Tbsp
prepared ground mustard
1 Tbsp
lemon juice, fresh
1/3 c
2 pinch
salt and pepper


1Place tempeh in med/large saucepan with about 1/2 cup of boiling water and 1 tablespoon of olive oil. Reduce heat to low, cover and poach for about 10 minutes. Remove, drain and let cool.

2Combine next 5 ingredients in large bowl.

3Chop cooled Tempeh, add mayo, mustard, lemon juice and chopped tempeh to bowl, combine with salt and pepper to taste.

About this Recipe

Dietary Needs: Vegetarian