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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.