Vegan chinese chicken salad

Enjoy this spread in a sandwich, with crackers or veggies, or any way you like your chicken salad.


- 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


Step 1

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.

Step 2

(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.).

Step 3

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.

Step 4

Add mayonnaise and soy sauce and process until mixture comes together. Adjust seasoning and pulse a few more times to combine.

Step 5

Serve immediately or transfer to a covered bowl or airtight container and refrigerate until serving time.

Step 6

Allowing the flavors to marry for a few hours seems to enhance the taste of this spread.


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