Tempeh Chicken Salad Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together soy sauce, maple syrup, apple cider vinegar, garlic powder, and paprika to make the marinade.
• STEP 2.Cut the tempeh into small cubes and place them in the marinade. Let it marinate for at least 30 minutes.
• STEP 3.Heat a skillet over medium heat and add the marinated tempeh. Cook for 5-7 minutes, until golden brown and crispy.
• STEP 4.Remove the tempeh from the skillet and let it cool. Once cooled, shred the tempeh using a fork or your hands.
• STEP 5.In a large bowl, combine the shredded tempeh with diced celery, red onion, and chopped parsley.
• STEP 6.In a separate small bowl, mix together vegan mayonnaise, Dijon mustard, lemon juice, salt, and pepper to make the dressing.
• STEP 7.Pour the dressing over the tempeh mixture and toss until well coated.
• STEP 8.Serve the tempeh chicken salad on bread, in a wrap, or on top of a bed of greens. Enjoy!

Cooking Tips

• Make sure to use firm or extra-firm tempeh for the best texture.
• Feel free to add other vegetables like bell peppers or carrots for extra crunch and flavor.
• Adjust the seasoning and dressing according to your taste preferences.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• This tempeh chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve it on bread as a sandwich, in a wrap, or on top of a bed of greens for a refreshing salad.