Vegan Chicken Salad Sandwich

Ingredients

• 2 mini French baguettes (or bread of choice)
• 8 oz non-breaded vegan chicken
• 2 ribs celery (diced)
• 1 slice red onion (diced)
• 2 green onions (sliced)
• 0.5 cup vegan mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp ground sage
• 1 tsp dried tarragon
• salt (to taste; also for seasoning the sliced tomatoes)
• pepper (to taste; also for seasoning the sliced tomatoes)
• tomatoes (sliced; amount as desired)
• lettuce (fresh; amount as desired)

Steps

1. 1

   Cook the vegan chicken according to its package directions. Let it cool, then chop it and set it aside. If using soy curls instead, follow the alternative preparation in the note.

2. 2

   Dice the celery and red onion, and slice the green onions. Set the vegetables aside.

3. 3

   In a large bowl, combine the vegan mayonnaise, Dijon mustard, ground sage, dried tarragon, salt, and pepper. Mix well.

4. 4

   Add the chopped vegan chicken, celery, green onions, and red onion to the bowl. Mix until everything is well coated.

5. 5

   Cut each baguette in half lengthwise, stopping before cutting all the way through so it opens as a pocket and holds the filling.

6. 6

   Add fresh lettuce and sliced tomatoes to each baguette. Season the tomatoes with salt and pepper.

7. 7

   Fill the baguettes with as much chicken salad as you like. The chicken salad may also be served with crackers or added to a larger salad.

Notes

Soy-curl alternative: Soak 4 oz (113 g) soy curls in hot vegan chicken or vegetable broth until rehydrated, about 30 minutes. Drain and pan-fry until dried out and browned. Once cooled, chop and add to the other ingredients. The source does not specify the amount of broth or exact cooking time for the soy curls.

Nutrition per serving

• main
• sandwich
• vegan
• dairy-free
• egg-free
• plant-based
• no-bake