“Chicken” Salad Veronique (vegan & gluten free)

Have you tried Beyond Meat yet? You should! We try to eat mostly plant-strong, but sometimes it’s a nice change to have something that mimics the flavor and texture of meat. Beyond Meat is the perfect substitute. And it’s gluten free to boot! This “chicken” salad is fresh, flavorful and perfectly tasty. In my old life, I HATED chicken salad because it was always so gloppy and thick with mayo. So not my favorite. This has just a bit of mayo to keep things together and slightly creamy, but it’s not overwhelming at all. The addition of the grapes makes it a bit sweet, but not too much. I hope you give this one a try!

Vegan Chicken Salad

“Chicken” Salad Vernoique
(recipe adapted from Ina Garten)
2/3 package Grilled Beyond Meat, cut into bite-size pieces
1/2 cup vegan mayonnaise
1 1/2 T fresh tarragon leaves, chopped
1 cup celery, diced small
1 cup green grapes, sliced in half
kosher salt & freshly ground pepper, to taste

Cut Beyond Meat into desired size pieces. Lightly saute at medium heat until heated through. Set aside to cool. While the “chicken” is cool, mix together, mayonnaise, tarragon, celery, grapes, salt and pepper. Once “chicken” is cool, add to mayonnaise mixture and stir to coat “chicken” evenly. Place in refrigerator and let cool for several hours so flavors can meld together. Serve with your favorite bread or crackers.

Vegan Chicken Salad