Chick’n Waldorf Salad

The varied flavors and textures of this Chick’n salad all come together beautifully! It is lovely by itself, in a wrap, or on a crusty roll! I use Beyond Meat’s lightly seasoned chicken strips for this recipe, and they work so well that you can confidently serve this salad to vegans and non-vegans alike. Here are the ingredients you will need:

Toast the chopped walnuts for five minutes at 350 degrees Fahrenheit, then place the pan on a rack to cool:

Add the vegan lemonaise (or light vegan mayo plus lemon zest) to a mixing bowl. I used a lot of extra bowls to show all of the ingredients in the photo above, but I weigh all of the dressing ingredients directly into one mixing bowl when I am not taking photos!

Add the Magickal Seasoning Blend, poppy seeds, vegan honee, and lemon juice:

Whisk to combine:

Cut up the apple into 1/2″ to 3/4″ pieces, add the pieces to the bowl with the dressing, and toss gently to coat:

Cut the grapes in half lengthwise, add them to the bowl, and mix again:

Cut the defrosted Beyond Chicken Strips into 1/2″ pieces, add them to the bowl, and mix gently:

Add the toasted and cooled walnuts, then mix everything together gently but thoroughly. Cover tightly and refrigerate for at least one hour to allow the flavors to develop. The salad is best served after one to six hours, but can be made up to a day ahead.

Enjoy!

 

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Chick'n Waldorf Salad

This classic salad combines apples, grapes, walnuts, and chick'n with a creamy lemon and honee dressing. It is delicious on its own, in a wrap, or on a crusty roll!

Course Lunch
Prep Time 20 minutes
Total Time 20 minutes
Servings 5
Calories 398 kcal
Author Deborah Mesdag

Ingredients

  • 9 oz bag Beyond Chicken Lightly Seasoned Strips
  • 180 g (about 1 large) Granny Smith Apple
  • 180 g (about 35) Red Grapes
  • 90 g (3/4 c) Chopped Walnuts
  • 112 g (1/2 c) Vegan Lemonaise
  • 5.5 g (1 3/8 tsp) Magickal Seasoning Blend
  • 0.8 g (1/4 tsp) Poppy Seeds
  • 21 g (1 TBS) Vegan Honee
  • 15 g (1 TBS) Lemon Juice

Instructions

  1. Defrost the chick'n strips if they are frozen. Toast the chopped walnuts for five minutes at 350 degrees Fahrenheit, and then place pan on a rack to cool.

  2. Add the vegan lemonaise, Magickal Seasoning Blend, poppy seeds, vegan honee, and lemon juice to a mixing bowl. Whisk to combine. (You can use a plain vegan mayo instead of the lemonaise and add 1/2 tsp of lemon zest to the dressing. Using light vegan mayo saves 75 calories per serving.)

  3. Cut up the apple into 1/2″ to 3/4″ pieces, add the pieces to the bowl with the dressing, and toss gently to coat.

  4. Cut the grapes in half lengthwise, add them to the bowl, and mix again.

  5. Cut the defrosted Beyond Chicken Strips into 1/2″ pieces, add them to the bowl, and mix gently.

  6. Add the toasted and cooled walnuts, then mix everything together gently but thoroughly. Cover tightly and refrigerate for at least one hour to allow the flavors to develop. The salad is best served after one to six hours, but can be made up to a day ahead.

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