Vegan Thai Chicken Salad

Enjoy as you would any chicken salad, only maybe with chopsticks.

1/2 large red bell pepper, stem and core removed and cut into chunks
1 cup baby carrots
3 green onions, cut into 1 inch pieces (or sliced very thinly)
1/2 cup dried pineapple
1 generous cup lightly salted cashew halves and pieces
1-8 ounce package Meal Starters Chick'n Strips, thawed and strips cut in half

1/2 cup lightly packed fresh cilantro, stems removed

2 teaspoons curry 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 vegan fish sauce
juice of a small lime

Place first five ingredients in the bowl of a food processor fitted with a metal blade and process until coarsely chopped, scraping down sides of bowl as needed. (If you slice the green onion thinly by hand, stir ir in after transferring the mixture to a bowl. It looks pretty this way, but is a little more time consuming.) Add remaining ingredients, except mayo, fish sauce and lime juice and continue processing using a pulsing action, scraping down sides as necessary, until all ingredients are fairly finely and uniformly chopped. Add last three ingredients nd 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.