>Almond-Tarragon Chik’n Salad
(i’m cursing myself for not being able to find my camera cable.)
This recipe was inspired by the chicken salad that Bread & Company sells (or used to, I haven’t been there in ages). I love the combination of these flavors. Tarragon is one of those spices that you either love or hate. I didn’t discover I loved it until I was 16.
This is the only mock chik’n salad that I make without any addition of fruit. I tend to love the flavor balance fruit brings to otherwise savory dishes; but sometimes it’s just unncessary. This is one of those times; the almonds are quite sufficient. My recipe makes enough for two for lunch or dinner, or one extremely hungry person. My husband is not vegan-or even vegetarian, so most of my recipes are for one or two meals.
10-12 MorningStar Chik’n Meal starter strips (the bag needs to say VEGAN)
1/2t olive oil
1 and 1/2 t dried tarragon
1/2 c sliced almonds
1/2 stalk of celery, sliced fairly thin
1/4 t smoked paprika
salt + pepper to taste
Saute the chik’n strips in oil; once they begin to brown sprinkle the strips with salt, 1/2 t tarragon, paprika and pepper. Cook until well browned; then set aside to cool. Once the strips are cool; chop them into small pieces.
Combine all ingredients (chik’n, remaining tarragon, celery and almonds) except for veganaise. Add veganaise last, 1 tablespoon at a time to make sure you do not use too much. Too much “mayo” completely ruins chik’n salad.
Lately; I eat my chik’n salad plain. I’m trying to make sure my diet doesn’t rely heavily on starchy carbs. I have no problem with carbs-don’t worry, I just have a problem with empty calories that have no nutritional value-especially if they aren’t coming from sweets!