Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, my favorite vegan curried chicken salad. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

My favorite vegan Curried Chicken Salad is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. My favorite vegan Curried Chicken Salad is something which I’ve loved my whole life. They are fine and they look fantastic.

Vegan Curried Chicken Salad is great for lunch. You can prep the chicken salad ahead of time. The combination of the mango chutney and curry powder is so tasty! Thisis one of my new favorite recipes to make for lunch.

To get started with this particular recipe, we have to prepare a few ingredients. You can have my favorite vegan curried chicken salad using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make My favorite vegan Curried Chicken Salad:

1. Make ready 1 carton firm tofu
2. Take 1 cup vegan mayonnaise
3. Make ready 1 lime, zest and juice
4. Get 3 tbsp. cilantro
5. Get 1/4 cup parsley
6. Get 2 tsp. curry powder
7. Prepare 2 scallions, thinly sliced
8. Prepare 1 rib celery, finely diced (optional in my opinion)

The dressing on this salad is super simple. Your favorite vegan mayo + apricot/orange/mango jam + curry powder. I know the jam part sounds a little odd if you haven’t made this before, but trust me, it works. Curry chicken salad and cabbage slaw stuffed collard green wraps.

Steps to make My favorite vegan Curried Chicken Salad:

1. Cut the tofu into cubes or strips about 1 inch across.
2. Bring 6 cups water to a boil, add 1 teaspoon salt, and turn off the heat.
3. Lower the tofu into the water and let it sit for 2 minutes.
4. Gently tip it into a wide colander, then rinse under cool water.
5. Shake off the excess moisture and turn the tofu onto a clean kitchen towel to dry.
6. Combine the remaining ingredients in a large bowl.
7. Taste and adjust the seasonings, adding more curry powder or lime juice, if needed, to make it a little more zesty.
8. Add the tofu and gently toss with a rubber spatula.
9. If possible, chill 20 minutes or more. The flavors will emerge and mellow as the salad stands.
10. Ready to serve and ENJOY!

I know the jam part sounds a little odd if you haven’t made this before, but trust me, it works. Curry chicken salad and cabbage slaw stuffed collard green wraps. Our Vegan Curried Chick’n Salad, made with cannellini beans (aka white kidney beans), will take your sandwich, or your salad, to a new level-giving you a delicious and cruelty-free way to elevate your lunch. This salad combines the rich tang of curry with sweet raisins, crunchy walnuts and celery, and. Our vegan chickpea curry is packed full of protein, fibre and iron.

So that’s going to wrap it up with this special food my favorite vegan curried chicken salad recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!