Recipe + Photos by April Viar 

Indulge in this cherished Chkn Salad recipe. Enjoy it on whole wheat bread with tomato and lettuce or elevate it as a crostini appetizer for a delightful dip to share with friends and family.

Servings: 8 – 10

INGREDIENTS

  • 1 15 oz bag of Meatless Crispy Tenders
  • 1 cup of Follow Your Heart Vegenaise 
  • 1 cup celery, diced
  • 1 cup red onions, diced
  • 1 tbsp onion powder, not granulated
  • 1 tsp garlic powder
  • 1 tbsp McCormick Gourmet All Natural Tarragon 
  • 1/2 cup Andersen and Sons Shelling Certified Vegan Walnut Halves, roughly chopped
  • 1/2 cup craisins
  • Pinch of salt
  • pinch of pepper

DIRECTIONS

  • Follow the instructions on the chkn tenders’ package for preparation. After cooking, allow them to cool to room temperature for about 10 minutes.
  • Roughly chop up the vegan chkn tenders and add them to a food processor. Pulse 4 to 5 times until you have crumbles, making sure to not over process them. If you do not have a food processor, you will need to dice up the tenders into small pieces.
  • Combine all the ingredients in a large bowl, ensuring thorough mixing until the vegan mayonnaise envelops the entire salad. 
  • This Go Go Vegan Go Chkn Salad recipe is a breeze to make and is so good!
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