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 )
Sea Salt tt
Black Pepper tt
1 ea Iceberg Heads (leaved, cleaned)
1ea Lemon (small, fresh squeeze juice 3T)
1-1/2t Curry Powder
-Rubber Spatula/Mixing Spoon
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