Happy Meatless Monday! I’m on vacation (but managed to share a Vegan News You Can Use post yesterday!) and made this Chicken-Less Salad, featuring Beyond Meat Chicken-Free Strips, yesterday for a poolside picnic. HUGE hit! My sister read the label on the chicken salad the non-vegans were going to eat. Then she tasted mine. And said, “I’ll have some of yours!” Vegan win!
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Chicken-less Salad
by
Ingredients
- 3 tablespoons vegan cream cheese
- 1 tablespoon vinegar
- 1 package Beyond Meat Grilled Chicken-Free Strips, diced
- 1 cup diced cucumbers
- 1/4 cup chopped cashews
- 1/4 dried cranberries
- 1/4 cup chopped red onion
- Salt and Ground Black Pepper, to taste
Instructions
Heat cream cheese and vinegar for 20 seconds in the microwave in a small bowl to make a quick version of vegan mayo. Whisk well and set aside.
Add Beyond Meat, cucumbers, cashews, cranberries, and red onion to a large bowl. Add vegan mayo and mix well. Add salt and pepper to taste. Chill for about 30 minutes before serving.
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JL Fields 