Tonight is the 3rd time this month that I have made this “chicken” salad! That shows how much I love it! It’s amazing as a sandwich, but just as yummy on a nice arugula salad. Try both ways and tell me what you like better!
1 (12 oz) package Yves Meatless Ground Turkey
1 tbsp vegetable oil
1/2 cup celery
1/4 cup minced shallot
1/4 cup veganaise
1 1/2 tsp Dijon mustard
Juice of 1/2 a lemon
1 tsp dried dill weed
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp trader joes 21 season salute
dash of cayenne pepper
1 tsp agave nectar
2 slices or Rudi’s 7 grain flax bread
On a medium-low flame, heat the vegetable oil and add the Yves turkey to just warm through (do not brown). Chop the celery and mince the shallot. In a medium sized bowl, add the veganaise, mustard, lemon juice, dill, garlic and onion powder, salt, pepper, 21 season salute, cayenne and agave and whisk together.
Take the “turkey” off of the heat and let cool just for about 5 minutes. Now add it and the celery and shallot to the veganaise sauce and mix until completely coated. Top the bread with a little arugula and a nice scoop of the now “chicken” salad.
If you’re not feeling a sandwich, just place a scoop of the “chicken” salad on a bed of arugula that is lightly dressed with lemon and olive oil, salt and pepper. Its a bit lighter, but still just as amazing! I hope you love it as much as I do.