Vegetarian Chicken Salad

Vegetarian Chicken Salad Recipe

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Brett Patterson


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


★★★★★ 1 vote



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

How to Make Vegetarian Chicken Salad


  1. Place 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.
  2. Combine next 5 ingredients in large bowl.
  3. Chop cooled Tempeh, add mayo, mustard, lemon juice and chopped tempeh to bowl, combine with salt and pepper to taste.

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About Vegetarian Chicken Salad

Dietary Needs: Vegetarian

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