In the mood for a healthy lunch, I decided to throw together some always-satisfying mock chicken salad. Paired with some crunchy tortilla chips, this mock chicken salad is a warm summer's day delight! :)
8 oz gluten free tempeh (not grain based)
1/3- 1/2 cup vegan mayonnaise
2 stalks celery- finely shopped
1/4 red onion- finely chopped
3 tbs parsley- finely chopped
1/2 tsp dill salt and pepper to taste
1 rice tortilla
1. Cube tempeh, steam for 20 minutes, cool
2. Combine all ingredients, except for the rice tortilla) and mash together with a fork
3. Refrigerate to cool
4. While the mock chicken salad is cooling, get our your rice tortilla and cut it up into triangles. Put the tortilla pieces in the oven on broil and pull out when brown and crispy.
5. Serve mock chicken salad with toasty tortilla chips and enjoy!
Photo via vivaciousvegansrecipes.blogspot.com
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