Vegan "Chicken" Salad

Ingredients

• 1 MVC "Chicken" Seitan Recipe

• 1/4 Cup Blanched & Slivered Almonds
• 1/2 Cup Drained, Crumbled Firm Tofu
• 1 Tablespoon Apple Cider Vinegar
• 1 Teaspoon Sea Salt
• 1 Teaspoon Sugar
• 1/4 Cup Unsweetened Almond Milk
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Garlic Powder
• 1 Tablespoon Corn Starch
• 1/2 Teaspoon Freshly Cracked Black Pepper
• 1 Teaspoon Fresh Chopped Dill or 1/4 Teaspoon Dried



• 1 Cup Cherry Tomatoes, Sliced In Halves
• 3 Stalks Celerey, Chopped
• 5 Green/SPring Onions, Chopped

Directions

First prepare the "chicken" seitan. Go here for the recipe .

For the dressing: place almonds, tofu, vinegar, salt, sugar, almond milk, onion and garlic powder and corn starch into a immersion or hand blender cup and blend with the immersion blender until smooth and creamy. Last put the black pepper and dill in and stir with a spoon. Place into a small sauce pan, on medium heat, stirring constantly, cook until it just starts to thicken. Don't overheat it or it will become too thick.

In a large mixing bowl place tomatoes, celery and green onions. Chop the seitan loaf into 1/2 inch cubes and place that into the mixing bowl, along with the dressing. Stir together and it's ready to serve in-between bread as a sandwich or as a salad on your favorite greens.