Chicken Salad Sandwich

Chicken Salad Sandwich

This chicken salad sandwich is sure to satisfy all of your cravings! It’s made with un breaded vegan / plant based chicken and is full of plant protein. It can also be made with soy curls. It has a simple mix of vegetables and seasonings but feel free to add in anything that you like.

Makes 2 large sandwiches or serves 4

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Ingredients
2 mini French Baguettes or bread of choice
8oz (227g) Non Breaded Vegan Chicken
2 Ribs Celery, diced
1 slice Red Onion, diced
2 Green Onions sliced
1/2 cup (115g)Vegan Mayo
1 Tbsp (15g) Dijon Mustard
1 tsp (5g) ground Sage
1 tsp (5g) dried Tarragon
Salt & Pepper to taste

sliced Tomatoes
Lettuce

Note
Soak 4oz (113g) of soy curls in hot vegan chicken or vegetable broth until rehydrated, about 30 minutes. Drain the curls and pan fry them until they have dried out and browned up. Once cooled, chop them up and add them to the rest of the ingredients.

Directions

1. Start by cooking the chicken according to package directions. Once cooled, chop and set aside. If using soy curls see note.

2. Dice the celery, and red onion and slice the green onions. Set aside.

3. To a large bowl, add the vegan mayo, dijon mustard, sage, tarragon, salt & pepper and mix well. Add the chopped chicken, celery, green onion and red onion and mix until well coated.

4. Assemble the sandwiches by cutting the baguettes in half lengthwise, making sure not to cut all the way through the bread (this makes an edge or pocket to hold all of the fillings). Then add in fresh lettuce, sliced tomatoes that have been seasoned with salt & pepper and as much of the chicken salad as you like.

You can also enjoy the chicken salad added to a larger salad.