Recipe + Photos by April Viar 

Indulge in the fond memories with my cherished Chkn Salad recipe, once a standout special on Go Go Vegan Go, our vegan food truck, and at Hang Space, our brick and mortar vegan eatery, in Richmond Va. Enjoy it on whole wheat bread with tomato and lettuce, or elevate it as a crostini appetizer for a delightful trip down memory lane for those of you who had the pleasure of dining at any of our vegan spots.

Servings: 8 – 10

INGREDIENTS

  • 1 15 oz bag of Simple Truth Meatless Crispy Tenders, or your favorite vegan 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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