Napa Chick’n Salad

We may have copycated this one from the place known for its 90s bread bowls, but hey, copying is the best form of flattery, right? And ours is vegan – so friendlier for our animal friends. All the deets can be found here.

Makes 6 servings

what you’ll need:

½ cup vegan mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons agave syrup
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
¼ teaspoon sea salt
1 package Tofurky Lightly Seasoned Chick’n
½ cup sliced and toasted almonds
½ cup red seedless grapes, quartered
⅓ cup finely chopped celery
Sourdough bread and bibb lettuce for serving

how to make:

1. In a large bowl, whisk to combine mayonnaise, lemon juice, agave, vinegar, mustard, and salt.

2. In a small bowl, flake chick’n and stir into mayo dressing. Add almonds, grapes, and celery to the bowl and stir to combine all ingredients until evenly coated.

3. If desired, toast bread slices. Top bread with lettuce and chick’n salad.