Vegan chinese chicken salad

Main Dish
4 servings
17 min
15 min
Very Easy
Enjoy this spread in a sandwich, with crackers or veggies, or any way you like your chicken salad.


Number of serving: 4
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


  • 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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