Elizabeth's Plant Based Kitchen: Curried Chick'n Salad

Oh dear ones, have I got a treat for you...

Does anyone like chicken salad? Please tell me that all of you are raising your hands right now. 

Because chicken salad is divine.

And one of my true loves, Whole Foods, does a mean version of chicken salad with a creamy curry dressing that will blow your mind.

But wait....actual CHICKEN salad??

For those of you who don't know....

I'm a vegan.

(which means no animals at all. or their by-products)

So then what's an animal loving, plant eating girl to do?

Improvise.

There are some pretty yucky meat substitutes out there my friends, and personally, I think you should avoid them.

But every once and awhile, a good one comes along.

One that also happens to be gluten free. Because yeah, that's my jam too.

However, I am a working girl with a busy life. So, even though I ADORE being in the kitchen, I have to be able to get in and out in a jiffy. 

Especially if I want to read books, or play vegas solitaire or binge watch Criminal Minds. 

As you can see, I have my priorities in order.

And since I want to support all of you health nuts out there with your Netflix watching habits, here is the recipe for my take on Curried Chick'n Salad!

first....

Mix 3 TBSP garlic vegan aioli, juice of one lemon, 2 TSP curry powder, salt and pepper (to taste) until creamy and smooth. 

then....

Sautee chopped vegan chick'n (I used Gardein brand) and frozen peas with coconut oil until warmed through

next my dear ones....

Combine the chick'n and pea mixture with that delightful sauce. Oh, and don't forget to add slivered almonds.

wasn't that simple??

We aren't done yet though. Because you know that everything is in the presentation. And we must present well.

Toast up your favorite buns, pile on that delicious salad and garnish with some tender sprouts.

This salad is by far one of my favorites in the entire world. Not only because it is easy. But mostly because if it can be tossed, sauced, savored and shared, I adore it and want to make it a thousand times over.

The lemon juice gives it this tangy kick, while the aioli makes it creamy and decadent - a true comfort food.

The peas and almonds give it a nice crunch and the vegan chick'n (you can also use tofu) brings it full circle as the perfect late summer meal.

Eating healthy doesn't have to be complicated my friends. It might take a little effort, but it's oh so worth it. Especially when you don't have to sacrifice on flavor.

Oh, and if the salad isn't enough, go ahead and roast up some taters. Cause those are always a good choice.

425 degrees for 20 minutes - toss in olive oil, salt, pepper, garlic, parsley and paprika. boom. done.

Eat to heal my friends!