Is there anything that can’t be veganized these days? Almost any classic recipe can be converted to a plant-based version. Case in point, this easy vegan curried chicken salad, which can be served on fresh bread or dolloped onto lettuce leaves.
Like the original, there are just a few simple additions to the salad — grapes, celery, and scallion. It’s all bathed in a mildly curry flavored vegan mayo.
On this particular occasion, that is, when the photos accompanying this dish were taken, I wanted to try using Tofurky® Slow-Roasted Chick’n (note — this is NOT a sponsored post!). Granted, I haven’t had actual chicken in decades, but it did have the flaky, chicken-y texture I remember. The results are delicious, though my only quibble with this particular product is too much sodium. It could stand to lose half and would be just as tasty.
On other occasions, I’ve used baked tofu, which is just as good. You can use any other kind of plant-based chicken substitute or chicken-style seitan.