This is a wonderful chicken salad that my Food for Life class participants love. Enjoy!!

  • 8 oz tempeh
  • 1/2 apple, diced (Use Granny Smith or any tart apple)
  • 1/4 cup scallions
  • 1 stalk celery, chopped
  • 1 carrot, diced
  • 2 T pickled relish
  • 2 T either raisins, dried cranberries, or cranraisins
  • 1/4 cup walnuts, chopped (optional)
  • 1/3  cup Veganaisse
  • 1 T white vinegar
  • salt and pepper to taste

Remove tempeh from packaging and cut into small cubes. Steam tempeh or simmer in water for about 15 - 20 minutes.

In another bowl mix the apples, celery, carrots, scallions, pickled relish, dried fruit, and walnuts (if using).

When tempeh is steamed and softened, pour the hot tempeh over the bowl with the fruit mixture. The hot tempeh will soften those ingredients. 

While tempeh and fruit are sitting and cooling for a few minutes, mix the mayo and vinegar. When tempeh and fruit have cooled, add the mayo mixture and then season with salt and pepper.

Note: You can also add some diced fresh red pepper into vegan chicken salad and a touch of pickled relish.