Vegetarian Chicken Salad

Vegetarian Chicken Salad

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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.

Printable Recipe Card

About Vegetarian Chicken Salad

Dietary Needs: Vegetarian

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