Here in Arizona you have to enjoy the spring time heat (80-90°) before it gets into the summer heat (cooked alive°), so we went to the beach this weekend (well it is a man made lake with a man made beach, it is no CA beach but it is our beach!). We brought the Chickenless Salad Sandwich stuff along with some fruit and cold ice tea for our lunch. The prepared chickenless salad packs well in a Tupperware and is easy to throw onto two nice pieces of sourdough or whole wheat bread. The family loves these sandwiches and I love that they are a hearty and filling sandwich that makes even my meat eating husband and son satisfied which is a mini miracle! You can use your own choice of vegan mayo and mustard by your taste and fat preference. As always adjust the ingredients to your liking.
Chickenless Salad Sandwich
serves 4-6 sandwiches depending on how thick you make them
2 cups vegan chicken shredded (pulse in Magic Bullet or shred with a fork)
1/4 cup red onion, diced small
1/4 cup grapes, quartered
2 celery stalks, diced small
1/4-1/3 cup vegan mayo (I use the low fat veganise but nayonaise to be fat free)
1-2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1 Tablespoon dill relish
salt and pepper to taste
1/4 cup sliced almonds or sunflower seeds
Cook your vegan chicken according to the package to cook it through. Pulse 1 cup at a time of the chicken in your Magic Bullet to get a nice shred or shred with a fork by hand and then chop a bit more. Throw the chicken in a large mixing bowl and add all the rest of the ingredients except the bread and mix well. Spread a little more vegan mayo and/or mustard on the bread then scoop desired amount of chickenless salad onto the bread and serve. The bread is also darn good toasted ENJOY!