Unchicken Salad Vegetarian Chicken Salad Recipes
VEGETARIAN CHICKEN SALAD
Sometimes a vegetarian misses those old comfort-food staples. Salad sandwiches are so great in hot weather, so I engineered this one and am pretty chuffed at how it came out.
Provided by Jujubegirl
Categories < 15 Mins
Time 10m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 7
Steps:
- Microwave the chick'n strips in a bowl until heated through (about 2 minutes depending on the power of your microwave).
- Shred the carrots, celery, onion, apple, and chick'n strips in a food processor.
- Transfer above items to a bowl and add the raisins and Miracle Whip.
- If your other items were already refrigerated and cold, you can go ahead and enjoy. Otherwise, chill for an hour or two. Then serve on bread, in a pita, or my favorite--in a tortilla.
Nutrition Facts : Calories 87.8, Fat 4.1, SaturatedFat 0.6, Cholesterol 5.5, Sodium 183.3, Carbohydrate 13.1, Fiber 1.3, Sugar 9.4, Protein 0.5
VEGETARIAN 'CHICKEN' SALAD
My favorite vegetarian version of chicken salad. Serve salad in croissants or lettuce leaves, and garnish with additional grapes.
Provided by Shanda
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine vegetarian fried chicken and celery together in a large bowl.
- Mix together lemon juice, mayonnaise, whipping cream, grapes, curry powder, dill, and salt in a separate bowl. Add to chicken mixture and toss well. Chill until serving.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 6 g, Cholesterol 18 mg, Fat 19.5 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 4.2 g, Sodium 292.9 mg, Sugar 2.2 g
UNCHICKEN SALAD (VEGETARIAN CHICKEN SALAD)
This is going to sound crazy. I've served this dish to dozens of people who greatly enjoyed it, but then didn't believe me when I told them what was actually in it. But it's good.
Provided by vegcookzilla
Categories Vegan
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Mix up your sauce. You want it to be half "fry soss" (ketchup and veganaise in equal parts) and half (or a little less than half) maple syrup. Mix in mustard powder to taste. It's going to taste different when it's thinly coating the tofu.
- Crumble the drained firm tofu into chunks about an inch and a half across. Fry it in a half inch of oil, turning occasionally until the pieces have a puffed, golden brown look.
- Let the pieces cool and cover them in sauce and add desired optional ingredients. Serve atop greens of your choice or eat plain.
Nutrition Facts : Calories 434.8, Fat 12.6, SaturatedFat 2.4, Cholesterol 3, Sodium 430.9, Carbohydrate 67.9, Fiber 2.4, Sugar 57, Protein 19.6
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