Vegan chinese chicken salad

Ingredients

• 1 can whole water chestnuts drained
• 1 cup broccoli florets
• 3 green onions, cut into 1 inch pieces (or sliced very thinly)
• 1/2 cup baby carrots
• 1 generous cup lightly salted peanuts
• 1-8 ounce package Meal Starters Chick'n Strips, thawed and strips cut in half
• 1/2 cup lightly packed fresh parsley, stems removed
• 2 teaspoons Five Spice Powder
• optional: 1 tablespoon nutritional yeast
• 1 teaspoon faux chicken seasoning
• Coarse sea or kosher salt to taste
• Garlic salt or garlic powder to taste
• Freshly ground black pepper to taste
• 1/2 cup vegan mayonnaise
• 1 tablespoon soy sauce
• optional garnish: a few peanuts, whole or chopped

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Preparation

• Place first five ingredients in the bowl of a food processor fitted with a l blade and process until coarsely chopped, scraping down sides of bowl as needed.
• (If you slice green onion thinly by hand, stir in after transferring mixture to a bowl. It looks pretty this way, but is a little more time consuming.).
• Add remaining ingredients, except mayo and soy sauce and continue processing using a pulsing action, scraping down sides as necessary, until all ingredients are fairly finely and uniformly chopped.
• Add mayonnaise and soy sauce and process until mixture comes together. Adjust seasoning and pulse a few more times to combine.
  
• Serve immediately or transfer to a covered bowl or airtight container and refrigerate until serving time.
• Allowing the flavors to marry for a few hours seems to enhance the taste of this spread.

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