This past week, I found a recipe for Lemon & Dill Vegan Chicken Salad on the blog, Meet the Shannons. I immediately bookmarked it with the intention of finally using the package of Beyond Meat I had stashed in the freezer last month. I tend to tinker with recipes, but I decided to make the recipe as instructed, and then if I wanted to make it again at another time, I could try doctoring it up in one way or another.
That plan quickly unraveled as I pulled out the ingredients, and got started. My compulsion to tinker with recipes seems to always get the best of me. Sometimes that works, sometimes not, but I’m very happy to report that it turned out wonderfully this time. I can’t comment on how it would be with Gardein, which is what the original called for, because I’ve yet to experiment with Gardein. Beyond Meat was perfect though, a very convincing chicken substitute that could easily win over any fan of chicken salad. The dressing is fabulous, so next time I think I’ll make extra to use on green salads or for a veggie dip. Seriously, if I had used a wider bowl to mix it instead of a glass measuring cup, I would have stuck my face in to lick up the extra.
Whether you make the original recipe, or try mine, I hope you enjoy it, and don’t waste a drop of that delicious dressing!
Vegan Chicken Salad
1 package Beyond Meat (I used the Lightly Seasoned variety), or other vegan chicken
2 tablespoons olive oil
4 dashes liquid smoke
1/2 red onion, diced
3 stalks celery, diced
1 apple, diced
3 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
3 tablespoon sunflower seeds
2/3 cup vegan mayonnaise (I used Earth Balance, but any brand should be fine)
Juice from 1 lemon
Zest from 1 lemon (about 2 teaspoons)
1 teaspoon lemon pepper
3 teaspoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon coarsely ground black pepper
Preheat oven to 400. Chop vegan chicken (see photo below to see how coarsely I chopped it). Whisk olive oil and liquid smoke. Add chopped began chicken to to baking dish, stir in oil-liquid smoke mixture. Bake for 10 minutes. Remove from oven, stir, and return to oven for an additional 10 minutes. Chicken will be lightly browned when done. Set aside, and allow to cool.
Combine onion, celery, apple, dill, parsley, and sunflower seeds in a mixing bowl. In a separate bowl, whisk together vegan mayonnaise, lemon juice, lemon zest, lemon pepper, nutritional yeast, garlic powder, celery seed, and black pepper until combined.
Combine cooled vegan chicken with onion-celery-apple mix. Pour dressing over salad, and stir to combine.
I ate a sandwich, before putting the leftovers away. The leftovers completely filled a quart-sized container. I’m guessing the recipe makes enough to 6-7 sandwiches.