Soy Chicken Egg Salad Sandwich
No mayo added to the salad – it’s that fluffy naturally. If serving on bread, then spread with a couple teaspoons of veg mayo if desired. If serving as salad drizzle with extra virgin olive oil or top with a dab of veg mayo. This time we served this fine salad on country-style white bread! Next time, it went on a vegan croissant!
Makes approx. 4 cups salad
3/4 c. SOY DELIGHT CHICKEN NUGGETS, 1/4 inch dice
14 oz. extra firm water-packed tofu, rinsed and twisted hard in thin non-terrycloth towel to extract excess liquid
3 T. prepared yellow mustard
3/4 t. salt plus to taste
1 t. garlic powder
1 t. onion powder
2 t. ground coriander
fresh grind black pepper to taste
1- In medium bowl combine chicken, tofu, salt. Mix lightly with large fork or spoon till evenly crumbly.
2- Add remaining ingredients stirring lightly till evenly dispersed.
3- Transfer to covered container and refrigerate till ready to use.
4- Serve on sandwiches or on a lettuce leaf as a salad. Or just eat it like it is!
- I used red and green lettuce and vegan CHAO CHEESE by FIELD ROAST.
- 365 brand at WHOLE FOODS makes great single cheeses too. FOLLOW YOUR HEART also.
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