Vegan Deli Curry Chicken* Salad

Deli Curry Chicken Salad is an excellent recipe for all occasions. Made with flavorful gluten-free vegan chicken and dressed with a spiced vibrant avocado aioli, this is an easy staple at vegan cookouts, picnics, back yard barbecues.

Makes about 8-10 Lettuce Wraps

4ea Mock Chicken Thighs (chopped, cooked, cooled)

)1/4c Scallions (chopped)

1/4c Carrots (shredded )

3T Raisins

Curry Aioli 

Sea Salt tt

Black Pepper tt

Parsley garnish

1 ea Iceberg Heads (leaved, cleaned)

Curry Aioli

1ea Avocado

1ea Lemon (small, fresh squeeze juice 3T)

1-1/2t Curry Powder

½t Turmeric

3T Water


-Chefs Knife

-Cutting Board

-Kitchen Towel

-Mixing Bowl

-Saute Pan

-Measuring Cups

-Measuring Spoons


-Tasting Spoon

-Rubber Spatula/Mixing Spoon

-Serving Dish

For the curry aioli add all ingredients into a blender, blend until smooth all of the ingredients for aioli. Taste for flavor adjustments (you may want to add a bit more curry powder for a stronger flavor).

For the chicken salad, add all the ingredients to a large mixing bowl, mix all ingredients until combined. Taste for seasoning adjustments. Transfer into serving dish and serve alongside fresh leaves of iceberg lettuce.

© Copyright Korennrachelle