Friday, February 18, 2011

Equally Sweet, Spicy, & Sour Salad

The hubby and I use to love tuna fish sandwiches and after trying many different ways to match that taste we gave up.  Then one day I thought about chicken salad which I never liked but thought it had that same creamy mayo goodness as tuna salad and would be much easier to recreate.  I came up with this recipe a few years ago on a warm summer day and it is still a house favorite even on the chillier winter days.  Plus you have so many different options: wraps, stuffed tomatoes, grilled sandwich, or as, is straight out of the bowl.  The mustard is the important part and it doesn't taste the same with any other.  Trust me, I've tried!  Our carnivore friends have also loved it which is always a plus when you have meat eating company visiting.

8oz  Gardein chicken less strips
1 cup half salt cashews
1 peeled & cored granny smith apple
1 large or 2 small green onions (white & light green part only)
1 stalk celery
3/4 - 1 cup of vegan mayo (depending on how creamy you like it)
1 to 2 tsp hot Chinese mustard (we like two)
1/4 tsp agave
1 tbsp vegan relish
Lemon Pepper to Taste (optional)

Dice chicken-less strips, cashews, apples onion and celery.  Put in bowl.  Mix in mayo, mustard, agave, and relish. Lemon pepper to taste.  Figure out how you would like to serve or eat out of bowl.  Pictured above with: lavosh wrap, cucumbers, spinach & peppadews.

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