Vegan Curry Chicken Salad
Ingredients
- 2 cups Chopped Jackfruit or Cubed Tofu
- 1 tsp Nutritional Yeast
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Salt & Pepper to taste
Dressing
- 1/2 cup Vegan Mayo (or unsweetened vegan yogurt)
- 2 tsp Curry Powder
- 1 tsp Ground Cumin
- 1/4 tsp Garam Masala
- 1/4 cup Diced Celery
- 1/4 cup Diced Red Onion
- 1 - 2 Tbsp Lime Juice
- 1 Tbsp Chopped Cilantro
- 2 cloves Minced Garlic
- 2 Tbsp Mango Chutney
- 1/4 cup Golden Raisins
- 1/4 cup Chopped Cashews
- Salt & Pepper to taste
Instructions
- Drain and wash off jackfruit. Chop up to your desired consistency. If using tofu, cube it up into bite size chunks. You can tear them in half or just tear off chunks from the block for a rougher texture.
- In a skillet over medium heat and a little oil, cook the jackfruit or tofu for about 6-8 minutes. Season with the nutritional yeast, garlic powder, onion powder, salt and pepper to taste, and anything else you might want. Remove from the heat and let cool completely.
- Combine all the ingredients for the dressing. Season to taste! Add more of anything you like!
- Then combine the dressing with the tofu or jackfruit. Season to taste again! Refrigerate for 30 minutes if you can, but enjoy on a sandwich, with some lettuce or crackers, or just eat it with a spoon!
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