Curried Chick’n Salad Melt

With a little extra zip—a one-two punch of flavor and texture—we’ve put our Tofurky spin on the classic chick’n salad, in all the best ways if you ask us. So listen up, because we’ve got you: Curried. Chick’n. Salad. We’re talking richly spiced mayo, crunchy celery and cashews, chewy raisins, and a whole lotta YUM. Click the link in our bio for the full recipe and we just know you’ll be smitten. This is the FUTURE, people! Curried chick’n salad forever! Makes 2 servings (4 skewers)

what you’ll need:

For the Curried Chick’n Salad
½ cup vegan mayo
2 tablespoons mango chutney
1 tablespoon curry powder
2 packages Tofurky Lightly Seasoned Chick’n
¼ cup diced celery
¼ cup chopped cashews
¼ cup golden raisins
2 green onions, thinly sliced
½ teaspoon sea salt
½ teaspoon pepper
For the Sandwiches
8 slices sourdough bread
2 packages Moocho Cheddar Style Shreds
1 bag kettle-cooked potato chips
Sliced tomato, lettuce, and sliced onion for serving (optional)

how to make:

  1. Preheat oven to 375˚F.
  2. In a medium bowl, stir to combine mayo, chutney, and curry powder. Add chick’n, celery,
    cashews, raisins, green onions, salt, and pepper. Mix to combine.
  3. On two large baking sheets, place bread. Evenly sprinkle shreds over all slices, and
    bake until toasted and melty, about 8-10 minutes.
  4. On a clean work surface, lay 4 slices of cheezy toast. On top of each, evenly pile on the
    chick’n salad. If desired, add lettuce, tomato and/or onion. Then, top with a handful of chips before squishing the second piece of toasted cheezy bread on top. Slice in half
    diagonally and enjoy!