'Chicken' Salad Sandwich Spread (Recipe)

Tastes like chicken, but made without it. This vegan dish, courtesy of Lori Beinhauer, wowed the crowd at Rehoboth Veg Fest 2014.

This deceptively delicious recipe can be eaten as-is or used in a sandwich. Beinhauer, who resides in Rehoboth Beach, is a plant-based diet advocate and consultant and author of the forthcoming book, “Vegan Picnic.”

Ingredients:
1 12-ounce box Beyond Meat lightly seasoned chicken free strips
1/2 C celery finely diced
1/3 C red onion finely diced
1 C Vegenaise (vegan mayonnaise)
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seed
pepper to taste

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Instructions:
Cut the Beyond Meat strips into chunks then process until shredded.
If you don’t have a processor slice the strips horizontally and finely dice.
In a medium bowl mix the shredded strips with the vegetables.
In a small bowl mix the dry mustard and cayenne with the Vegenaise and fold into the “chicken” mixture. 
Add the celery seed and pepper to taste.

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