By Elena Johnson
This heart-healthy, cholesterol-free recipe for vegetarian chicken salad is perfect for summertime cookouts. Since the Beyond Meat Chicken-Free Strips are already cooked, you won’t even need to turn on the stove. This quick and easy salad is delicious on toasted bread for picnic sandwiches or, served in a lettuce cup, an elegant dish for a backyard dinner party.
4 – 6 servings
12 oz. Beyond Meat Chicken-Free Strips, cut into ½ inch pieces
2 stalks celery, finely chopped
½ small red onion, finely chopped
Approximately 30 green seedless grapes, halved
⅓ cup parsley, finely chopped
½ teaspoon salt
1 ½ teaspoons black pepper
⅓ – ½ cup egg-free mayo, such as Just Mayo, to taste
Combine all ingredients in a large mixing bowl. Stir gently until thoroughly combined. Adjust seasoning to taste.
Assemble sandwiches using toasted bread or serve in lettuce cups.
About the Author
Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing them with friends, relatives, and those interested in vegetarian cooking. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email firstname.lastname@example.org. Follow Elena on Twitter: @ElenaEJohnson.
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